1lb.ricottaI used an artisnal product: Coach Farms goat milk ricotta, which is lighter and less fatty than traditional ricotta.
2eggs
pinchsalt
1/3cupfreshly grated parmaggiano reggiano
1 1/2cupsflourI used "00" flour.
Instructions
Mix eggs, ricotta, salt, and cheese together in a bowl. Slowly add flour until a shaggy dough comes together.
Remove dough from bowl and shape into a log.
Cut log in half and cut each half into four equal pieces.
Roll each piece of dough into a rope that is ~1 inch thick and cut gnocchi into ~1 inch pieces.
Place cut gnocchi on a parchment-lined baking sheet and set aside.
Continue rolling and cutting remaining dough.
When all gnocchi is cut, you can cook immediately or freeze for later use.*
To Cook
Heat large pot of salted water to boiling.
Gently add gnocchi to pot. Be careful not to overcrowd the pot, as this could cause the gnocchi to stick together. When cooking for more than two people, I cook gnocchi in batches.
When gnocchi begin to float to the top of the pot, they are done.
Remove from pot, drain well, and toss with your favorite sauce.
Notes
* To freeze gnocchi, place parchment lined baking sheet with gnocchi in the freezer until the gnocchi are frozen (about 45 minutes). When gnocchi are frozen, remove from baking sheet and place in zip top plastic bags for easy storage.Adapted from Inspired Taste