Ricotta Gnocchi

By Eataly

---

Ingredients

• 2 cups ricotta

• 21/4 cups All Purpose Flour

• 1 whole egg

• 1 teaspoon salt

Directions

1. In a medium sized bowl, combine the ricotta, salt, and egg. Combine until egg is mixed through.

2. Add the flour and using a spoon, gently fold in the flour until it has been incorporated. The dough should be crumbly at this point. Use your hands to gently knead the dough until it is smooth and firm yet slightly tacky. Let it rest for 5 minutes.

3. Using a small amount of flour, cut a piece of the dough and roll it gently on the table until it is about 1/2 inch thick. Cut into small pillows and run them across the back of a fork to give the gnocchi ridges.

4. Boil the gnocchi in a large pot of salted water until the gnocchi floats and the water comes back to a boil. Toss in your favorite sauce.

5. Freeze by putting uncooked gnocchi on a single layer in a pan in the freezer. Once frozen all the way through, portion in freezer safe ziplock bags for up to 3 months!