Easy Ricotta Gnocchi

Magdalena O'Neal
With a single basket of Bellwether Farms ricotta in my possession, I whipped up a batch of homemade ricotta gnocchi in under an hour.
How to Make It
Add egg, ricotta, parmesan, salt, and pepper to a bowl. Mix to combine.
Add flour a quarter cup at a time until a dough begins to form, it should be sticky but not so much that it won't hold its shape when pinched.
Spread a generous amount of flour onto a piece of parchment paper and scrape your dough into a loose log form. Roll it up and refrigerate for 30 minutes.
Once chilled, cut the log into four pieces diagonally. Roll each log one at a time into a 10-inch cylinder and cut it into 1-inch pieces. You can either cook your gnocchi smooth like this as some prefer or roll them gently along the backside of a fork to create divots. These divots are great because they can hold little bits of sauce or butter once cooked, but aren't necessary.
To cook the gnocchi, place them in batches in salted boiling water for 3-4 minutes or until they begin to float. Pull them out with a slotted spoon and place them into an ice bath to make sure they don't continue cooking. You can freeze them for later or eat them right away with a sauce of your choice.
Ingredients
Directions
Add egg, ricotta, parmesan, salt, and pepper to a bowl. Mix to combine.
Add flour a quarter cup at a time until a dough begins to form, it should be sticky but not so much that it won't hold its shape when pinched.
Spread a generous amount of flour onto a piece of parchment paper and scrape your dough into a loose log form. Roll it up and refrigerate for 30 minutes.
Once chilled, cut the log into four pieces diagonally. Roll each log one at a time into a 10-inch cylinder and cut it into 1-inch pieces. You can either cook your gnocchi smooth like this as some prefer or roll them gently along the backside of a fork to create divots. These divots are great because they can hold little bits of sauce or butter once cooked, but aren't necessary.
To cook the gnocchi, place them in batches in salted boiling water for 3-4 minutes or until they begin to float. Pull them out with a slotted spoon and place them into an ice bath to make sure they don't continue cooking. You can freeze them for later or eat them right away with a sauce of your choice.