- 1 pound Bellwether Farms Whole Milk Ricotta
- 2 large cold eggs, lightly beaten
- 1 Tbls. unsalted butter, melted
- 1/4 cup Parmigiano-Reggiano, grated
- pinch of nutmeg, freshly grated
- 1/2 tsp. kosher salt
- 1/2 - 3/4 cup AP Flour, plus more for coating
The day before, place ricotta in a strainer and break it up so the extra moisture can drain. Cover with plastic and refrigerate overnight.
Mix ricotta, eggs, butter, Parmesan, nutmeg and salt in a bowl. Stir in 1/2 cup flour to start. Add more as needed. The mixture should be soft and fluffy. Place flour for dredging on a sheet pan. For each gnocchi, shape 1 tablespoon ricotta mixture into ball or almond shape, then drop into pan of flour, tossing to coat. At this point you can cook immediately or cover with plastic and put in the refrigerator for up to 6 hours.
Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Using slotted spoon, transfer to skillet with your choice of sauce. Toss to warm and coat gnocchi. Tomato sauce is a very nice option but a simple toss in butter and herbs makes for a yummy dish. Serve with Parmesan.
Flavor Suggestions for Gnocchi: Italian Sausage and Fennel, Spinach, Butter and Sage, Tomato Sauce, Mushrooms and herbs.