Prep time: 40 minutes
Cook Time: 2-3 minutes
1 lb fresh ricotta cheese
1/2 cup grated parmesan
Kosher salt to taste
1 1/2 cups sifted flour
1/2 cup semolina flour for dusting
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.