Gnocchi di Ricotta

Directions

1. Before you begin, strain excess water from Ricotta overnight in a cheese cloth lined strainer.
   
2. In a large mixing bowl, combine Pecorino Romano, Ricotta, eggs and salt.
   
3. Add flour to cheese mixture, and mix by hand.
   
4. Let dough rest for minimum 1 hour or even overnight.

 To roll out small gnocchi shapes

1. Cut off a palm-sized piece of dough.
   
2. On a clean counter top or cutting board, roll the dough horizontally into a 1/2" tube.
   
3. Cut pieces of dough along the tube every 1/2".
   
4. Roll with thumb on a flour dusted gnocchi board.
   
5. Place on a sheet tray and blanch in salted boiling water.
   
6. Gnocchi dumplings are ready once they float to the surface of boiling water (approximately 2 minutes).

A recipe developed by our chef collaborator @rob_gentile