Ricotta Gnocchi

1. 16 ounces whole-milk ricotta cheese

   Look for low moisture, but additional flour can be used for higher moisture.

2. 3/4 to 1 cup all-purpose flour

3. 1/2 cup finely grated Parmesan or Pecorino Romano cheese

   I buy the pre grated fresh stuff from Whole Foods or Trader Joes, look for "grated in store" on the label.
   I use only Parmesan since Pecorino Romano is a much stronger flavor, but using a little bit can add a nice nutty flavor.

4. 1 large egg

5. 1 teaspoon plus 1 tablespoon kosher salt, divided

Instructions

1. Add ricotta, 3/4 cup flour, cheese, egg, and 1 teaspoon salt to bowl. Stir until incorporated.

2. Cover bowl and let sit in fridge for 15 minutes.

3. Test the dough to see if it is the right consistency, take a bit and roll it between your fingers. If it is tacky like bubble gum, add a tablespoon of flour at a time until it is a workable consistency. Refrigerate for an additional 15 minutes.

   If you are cooking these today, then now is the time to start boiling some water.

4. Prepare a rimmed baking sheet by dusting it with flour.

   When I am freezing them, I prepare a large tub instead of a baking sheet.

5. Dust your work surface and hands with flour, then break off a tennis ball size piece of dough. Roll the dough into a thick log about 3/4 inch thick.

6. Using a bench scraper of large knife, cut the log into 3/4 inch pieces. You can leave them as "pillows" or shape them into traditional grooved gnocchi by rolling them off the back of a fork with your thumb.

   I usually leave them as pillows, since it is much faster to make and doesn't make a huge difference.

7. As you are cutting the gnocchi toss them with extra flour and lay them on a baking sheet.

Freezing

1. Instead of a rimmed baking sheet, above, prepare a large plastic tub or other container that will fit in your freezer.

2. Place a layer of parchment or wax paper in between each layer of gnocchi as you cut them and lay them in the container.

3. When you are finished cutting them all, cover the container and freeze over night.

4. When ready to cook, remove the desired amount and cook from frozen (do not defrost). They will only take about a minute longer.

   I usually take them out of this container after they are frozen solid, and store them in a gallon freezer bag to save space.

Cooking

1. Bring a large pot of salted water to a rolling boil.

2. Add just enough gnocchi that they would form a single layer in the pot.

3. Just as the gnocchi bob to the top of the water, remove them with a slatted spoon and place in a bowl.

4. Repeat with the remaining gnocchi.

   See my other recipes for great sauces to serve the gnocchi with.