- ricotta - 235g
- flour - 1 & 1/2 c
- extra large egg - 1
- grated parmesan cheese - 1/2 c
- salt - 1t
Place ricotta, parmesan, egg & salt into a bowl. Add 1 cup of the flour & mix. Add only as much flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces & roll into long logs as thick as your thmb. Cut into 1 inch slices & gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
To cook gnocchi, drop into lightly salted water & remove as soon as they float to the top, after 1 or 2 mins. Place in a warmed bowl, top with sauce of choice & shredded mozzarella & gently mix. Serve with additional sauce if desired.
Tip: The secret to making these gnocchi is to dry the ingredients as much as you can before using. I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the fridge for at least 30 mins. before using.
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