If there is one thing I love, it is gnocchi – and especially if it is homemade! There is nothing more dissapointing than ordering it in the restaraunt , and then finding out that it is frozen 😦 This was so easy ( even easier than regular homemade pasta ) , and it is the ricotta cheese version , not the potato kind… will tackle that another time! This made alot, so I got to freeze alot – which makes me happy 🙂 I served it with homemade pesto, fresh tomatoes, and sliced rotesserie chicken from the supermarket – it was fabulous!
2 cups ricotta
2 eggs, beaten
4 cups flour
salt and pepper
more flour for rolling
Combine the ricotta with the beaten eggs. Season with salt and pepper. Gradually mix in the flour until it forms a thick dough.
Flour your working surface and roll the dough out to about 1 in thick. Then with a knife or a pizza cutter cut the flattened dough into 1 in wide strips, then cut into 1 inch cubes
You can either thumbprint them or you can roll an indentation on them using the back of a fork. Place the gnocchi on a baking sheet in a single layer -, so they don’t stick. Refrigerate covered until you’re ready to boil them. Prepare a pot of salted water to boil. Once boiling , place gnocchi in water, and let them go for 8-10 minutes or until they float!