RICOTTA GNOCCHI

Ingredients

• 1 cup ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 1 1/3 cups all-purpose flour, divided

Directions

1. Stir together ricotta cheese, Parmesan cheese, eggs, salt and pepper in a bowl until blended.
2. Stir in 1 cup flour until dough comes together; gradually stir in remaining 1/3 cup flour, 1 tbsp at a time, if dough is too sticky.
3. Turn dough out onto a well-floured surface. Knead dough for 3 minutes.
4. Dust dough with flour and divide dough into four pieces. On a lightly floured surface, roll each piece into a rope 1/2 inch in diameter. Cut each rope into 1/2 inch pieces.
5. Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once gnocchi are frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
6. Cook gnocchi in batches in boiling salted water until gnocchi float to surface and are tender, about 1 - 2 minutes if fresh and 3 - 4 minutes if frozen.
7. Remove gnocchi with a slotted spoon and transfer to a serving dish.
8. Serve immediately with a sauce.