Ricotta Gnocchi
- 2 extra-large eggs
- 2 cups all-purpose flour, plus extra for rolling
- 1 pound whole milk ricotta, drained if wet
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Beat the eggs together in a small bowl.
- Place 2 cups flour, 1 3/4 teaspoons salt, 1/4 teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl.
- With a dinner knife in each hand, cut the ricotta into the flour.
- When he flour and ricotta are combined, make a well in the center and pour in the eggs.
- Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta.
- Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it.
- Shape the dough into a ball, and place it on a lightly floured cutting board.
- Cut the ball into four pieces, and cover with a clean kitchen towel.
- Bring a large pot of heavily salted water to a boil.
- One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a 3/4-inch-thick rope on a lightly floured cutting board.
- The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you dont use enough, the dough will stick to the board.
- Cut the ropes into 1-inch-long pieces, and sprinkle a little flour over them.
- Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other.
- Plunge the gnocchi into the boiling water in batches.
- Once they rise to the surface, cook them for 1 minute more.
- Use a slotted spoon to transfer them to a baking sheet or platter.
- Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
eggs, flour, milk ricotta, extravirgin olive oil, kosher salt
Taken from www.epicurious.com/recipes/food/views/ricotta-gnocchi-390902 (may not work)