Ingredients
16 oz container ricotta cheese, whole milk
1 egg
¼ c Parmesan OR Romano cheese, grated
2 c multi-purpose flour
Method
In a medium mixing bowl combine the ricotta, egg, and grated cheese
Add flour, ¼ c at a time continuing to mix thoroughly until dough comes together.
You may not need to add all the flour in this step but can add more as you work the dough
Transfer the dough onto generously floured surface and work to bring together into a smooth ball.
Add more flour as necessary until dough is smooth and no longer sticks to your hands.
Cut the dough into two or three equal pieces
Roll each piece into thumb width ropes
Cut the rope into 1-inch pieces.
If desired, roll each piece off the tines of a fork to imprint the dough
Transfer gnocchi pieces to a lightly floured board/tray while cutting the rest of the ropes.
Cover lightly with a cloth to prevent drying OR transfer the tray to the freezer to freeze the gnocchi for later use.
Once the gnocchi are frozen they can be transferred to a container to hold for later.
To prepare, bring a large pot of generously salted water to a boil.
Add gnocchi to boiling water and gently stir once with a spoon to create movement and prevent gnocchi from sticking.
The gnocchi will rise to surface of the water as they are done cooking.
Scoop them out, shake off excess water and place in serving bowl
When all the gnocchi is cooked they can be topped with your favorite sauce or melted butter and cheese.
Generously top with grated cheese and serve.
