Ingredients

The following ingredients have 5 Servings
  • 1 ½ cups ricotta
  • 2 extra-large eggs
  • beaten
  • ½ cup finely grated parmesan
  • 2 ½ teaspoons kosher salt
  • 1 pinch freshly grated nutmeg
  • 2 cups "00" flour
  • 1 cup semolina flour
  • for dusting
  • Preferred sauce
  • for serving

Instruction

  • In the bowl of a food processor, pulse ricotta until nearly smooth
  • Whisk in eggs, parmesan, salt, nutmeg, and ⅓ of the flour until smooth
  • Mound the remaining ⅔ of the flour on a work surface and form a well
  • Add ricotta mixture to the well
  • Using a bench scraper, cut and fold the flour into the mixture
  • Once combined, knead the dough for a few minutes until smooth
  • Dust the dough with semolina and let rest for 20 to 30 minutes
  • Quarter the dough into 4 squares
  • Sprinkle semolina over a work surface, then roll each square into a 7 ½-inch log
  • Cut the logs into ½ inch pieces—about 15 pieces per log—coat with semolina, and refrigerate until firm
  • In a large pot of salted boiling water, cook the gnocchi for 1 to 2 minutes
  • Remove with a spider and add to preferred sauce before serving