Ricotta Gnocchi

We made this about a week and a half ago, and served it with mom's meat sauce. Ours were not as uniform as in the pic, but they were tasty!

Gnocchi dough:

2 cups ricotta

2 eggs

1 cup shredded parmesan

1/2 tsp salt

1/2 tsp white pepper (we used black pepper)

1/4 tsp nutmeg (we omitted this)

2 cups flour

Mix all ingredients except flour together. Than gradually add the flour. You may need less depending on how big your eggs are. You want a soft, not too sticky, dough.


The dough is easier to work with if its a little chilled, so take about a 1/3 of the dough out and place the rest in the fridge until needed.

Roll out the dough on a floured surface into a 1/2 inch thick rope. Then cut the rope into 1/2 long pieces. Then roll each piece on the back of a fork to give it the ridges. That is just to help it hold the sauce, so don't worry about perfection.

Then line them all up on a pan, keeping them separate. Then place a piece of wax paper over top and begin another layer of gnocchi. Repeat until all of the dough is used.

Add gnocchi to boiling water. Once they float, they are done! (Happens quickly.)
Toss with the sauce and serve immediately.

(recipe and photos from Make it and Love it)