Homemade Ricotta Gnocchi

     Taking my homemade ricotta cheese and turning it into tiny, fluffy pillows of ricotta 'dumplings' aka Italian Ricotta Gnocchi.  One of the easiest recipes to make but, does take some practice as you don't want to add so much flour that the dumplings are too heavy - start with 1 cup of flour and add in flour until your dough is no longer sticky, keep your work surface floured (and hands), once the dough can be brought together in a ball, lightly knead the dough for 3 minutes before rolling and cutting... Be sure to serve these hot with in a light sauce as these are filling!  I prefer a light pesto, light marinara but, a brown butter mixed with some herbs is my favorite! ~Enjoy! Diane 


Homemade Ricotta Gnocchi

Ingredients: 
1 cup ricotta cheese, well strained 
2 eggs
1/2 cup fresh finely grated Parmesean cheese
1/4 tsp salt
1/4 tsp ground pepper
1 pinch red pepper flakes 
1 cup all purpose flour, plus more as needed 

Directions: 
     In a large bowl, stir together the ricotta cheese, eggs, Parmesan Cheese, salt, and pepper until evenly combined.
     Mix in 1 cup of flour. Incorporate flour until a dough ball starts to form, turn dough out onto a floured work surface.  Add in additional flour as needed to form a soft dough.
     Divide the dough into 4 quarters, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet covered in parchment paper.
     Place baking sheet, covered in saran, in the refrigerator until ready to cook.  Fresh gnocchi should be cooked within a few hours, if not frozen for use later.  
    Add fresh gnocchi to salted, boiling water for 2-3 minutes (they should drop to the bottom of the pot when added and rise to the top when cooked.) Do not over cook the gnocchi, or they will turn mushy.  These are best served in a light browned butter sauce (you can flavor your butter with any herb of choice *sage and rosemary being most popular.)