Gnocchis à la ricotta

Ingrédients

• 15 ounces (425g) ricotta (whole-milk, full-fat)
• 2 large eggs
• 1 cup (125g) flour (spooned and leveled, + more for working with the dough)
• 1 cup grated Parmesan cheese (90g, on the small holes of a box grater)
• 1 teaspoon fine sea salt (or to taste)
• 1/8 teaspoon ground black pepper

Préparation

1. 1

   Drain ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese, and press it carefully with more paper towels or a clean kitchen towel to remove excess water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.

2. 2

   Make gnocchi dough: Add the eggs to a large bowl and lightly beat them. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper. Mix quickly until the ingredients are combined. Don't overmix the dough, it doesn't have to be completely smooth.

3. 3

   Form gnocchi: Transfer about 1/4 of the dough onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 inch (2.5cm). Brush off excess flour. Using a sharp knife, cut each log into 1-1 1/2 inches (3-4 cm) pieces. Repeat with the remaining dough.

4. 4

   Cook gnocchi: Bring a large pot of well-salted water to a boil. Cook the gnocchi in 4 batches. When the gnocchi float to the surface, cook them for 2 minutes then transfer with a slotted spoon to a plate.

5. 5

   Enjoy!