(Ricotta Gnocchi)

Difficulty: Harder
Prep time: 40 minutes
Cook Time: 2-3 minutes
Serves: 4

Ingredients

1 lb fresh ricotta cheese
2 eggs
1/2 cup grated parmesan
Kosher salt to taste
1 1/2 cups sifted flour
1/2 cup semolina flour for dusting

Preparation

 Combine the ricotta cheese, parmesan, olive oil, eggs and 1 teaspoon salt with a
whisk in a large mixing bowl.  Add the all-purpose flour in 3 parts, stirring with a
rubber spatula.  Bring the dough together in a ball and cut off one-quarter of it. Dust
the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of
dough into a dowel shape about 5/8 inch in diameter.  Have a sip of wine.  Cut
the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and
place the gnocchi on it to prevent sticking.  Repeat with the rest of the dough, quarter
by quarter.  Cook the gnocchi in the boiling water for 2 minutes.  Serve tossed with
your favorite red sauce. ( I love a vodka sauce) Alternatively, you can freeze the
uncooked gnocchi for up to 2 weeks.

He Said: These little ricotta pillows are better than a wet dream.
She Said: Wake me before it’s over.