Ricotta Gnocchi

6 Servings

• 1 15-ounce container part skim ricotta cheese
• 1 egg, beaten
• 1 pinch ground nutmeg
• 1 teaspoon salt
• ½ cup grated Parmesan cheese
• 1 cup all-purpose flour

Place the ricotta in a pasta strainer lined with a cotton kitchen towel. Let drain over the sink for about 15 minutes. Wrap the towel around the cheese and squeeze as much liquid out as possible.

Transfer to a medium bowl and thoroughly beat with the egg until fluffy. Add nutmeg, salt, and grated cheese. Add the flour, 2 tablespoons at a time, until the mixture holds together and forms a ball. Don't overmix or use too much flour or the gnocchi will be chewy and tough.

Divide the ball of dough into 4 equal parts. On a generously floured board, roll each section into a log about 1 inch in diameter. Cut the logs into 1-inch pieces. Store on a well-floured baking sheet in the refrigerator until ready to cook.

Bring a pot of salted water to a boil. Add the gnocchi in small batches, about 10 pieces at a time. Stir gently and briefly to prevent the gnocchi from sticking to the bottom of the pot. Keep the water at a gentle simmer. Remove gnocchi with a slotted spoon once they rise to float on the top of the water. Serve hot with the sauce of your choice.

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