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Ricotta Gnocchi




Source of Recipe


Internet


List of Ingredients




1 lbs whole milk ricotta cheese
2/3 cup grated Parmesiano Reggiano or Grana Podana cheese (available at specialty markets)
1 3/4 cup all-purpose flour
2 medium size eggs
Kosher salt (to taste)
White pepper (to taste)
Nutmeg (to taste)
Fresh-chopped chives (to taste)


Recipe



In a large bowl, mix the ricotta cheese with the Parmesiano cheese. Fold eggs, salt, pepper, nutmeg and chives into the ricotta mixture. Fold in remaining flour and gently knead until just combined (dough should feel tacky), Allow dough to rest for about 20 minutes. Divide the dough into approximately 3-4 oz portions. Dust with flour. Roll the dough into cigar shaped dumplings and cut into 1" rounds. Boil the gnocchi in lightly salted water until they float. Taste the gnocchi to make sure they're cooked through. Dress with desired accompaniments and sauces.