Ingredients
2 cups whole milk ricotta cheese
2 large eggs, slightly beaten
1 cup of grated Parmesan cheese
(1/8-1/4 tsp. of nutmeg - optional)
1-3/8 cups of unbleached flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
a little olive oil and/or butter (1 tbsp. of each)
Preparation
Bring a large pot of salted water to a rapid boil. Stir together the ricotta, eggs, Parmesan, salt, pepper, and nutmeg (if desired). Stir well. Add the flour, stirring to form a soft, sticky dough. Divide in quarters. With floured hands, roll each quarter of the dough on a well-floured surface into a 3/4-inch diameter rope. Cut the dough into 3/4-inch pieces. Make a small indentation in the center of each piece with your thumb or a fork. Set the formed gnocchi in a single layer on a floured, wax paper-lined baking sheet. Working in 2 batches, cook the gnocchi in the boiling water until they have all risen to the surface, about 3-4 minutes. With a slotted spoon, scoop the first batch into a large bowl (and toss with 1/2 of the olive oil and/or butter) while you cook the second batch. Transfer the second batch to the bowl and use the rest of the olive oil and/or butter. Gently mix the two batches together. Top with your favorite sauce or sprinkle with Parmesan cheese.
