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