Ricotta Gnocchi

The recipe for Ricotta Gnocchi is one of those that gets easier every time you make it. You’ll develop a feel for how much flour to add based on the moisture content of the cheese and egg mixture. The dough should contain as little flour as needed to keep it from being sticky. Too much flour makes the gnocchi tough.
The choice of sauce is up to you. A browned butter and sage sauce or marinara is most common.

12 oz fresh ricotta cheese ( about 1 1/2 cups)
3 oz grated Parmesan cheese (about 3/4 cup)
2 large egg yolks
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic powder
1/2 cup all-purpose flour, or as needed

1. In a large bowl, stir together the cheeses, egg yolks, salt, pepper, and garlic powder until evenly combined.
2. Mix in 1/4 cup of flour, then gradually add more flour as needed to form a soft dough. Add just enough flour that the dough is not tacky.
3. Spread a little flour on a rimmed baking sheet and flour your working surface.
4. Divide the dough into several pieces, inverting the dough bowl over them so they don’t dry out.
5. Working with one piece at a time, roll the dough into a 1/2 inch thick rope, then cut into 3/4″ pieces. If desired, roll each gnocchi down the tines of a fork. This forms grooves that help the sauce cling to each gnocchi.
6. Drop the formed gnocchi onto the floured baking sheet.
7. Bring a large pot of heavily salted water to a very gentle boil. Warm your choice of sauce in your widest skillet, or two skillets.
8. Working in batches, drop the gnocchi into the simmering water. When the gnocchi float to the top allow them to cook a minute or two longer.
9. With a spider or slotted spoon, gently transfer the cooked gnocci to the waiting sauce, placing them in a single layer if possible.
10. After all the gnocchi have been cooked, let them sit undisturbed for a couple of minutes to firm up, then heat through on a low temperature setting.
11. If desired, sprinkle the warm gnocchi with a little more Parmesan cheese for serving.

Servings: 6