Ricotta Gnocchi

Instructions

1. In a large mixing bowl, combine the ricotta, flour, Parmesan cheese, beaten egg, salt, and nutmeg, if using. Mix gently with a fork until the ingredients just come together. Be careful not to overmix, as this will result in tough gnocchi.

2. Lightly flour a clean work surface. Transfer the gnocchi dough onto the floured surface and gently knead it a couple of times until it forms a soft ball.

3. Divide the dough into smaller sections. Roll each section into a long rope, about 1/2 inch thick. Use a knife to cut the rope into 1-inch pieces. To create the classic gnocchi shape, you can roll each piece over the back of a floured fork or use a gnocchi board if you have one.

4. Bring a large pot of salted water to a gentle boil. Working in batches, drop the gnocchi into the water. Be careful not to overcrowd the pot; give them enough space to float freely.

5. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Once they are floating, let them simmer for an additional minute to ensure they are cooked through.

6. Using a slotted spoon, remove the gnocchi from the water and transfer them to a plate. Repeat the process with the remaining gnocchi.

7. Serve your delicious homemade Ricotta Gnocchi with your favorite sauce, whether it's a simple tomato marinara, creamy Alfredo, or a classic brown butter and sage sauce. Don't forget to top it off with an extra sprinkle of Parmesan cheese and a crack of black pepper for an extra burst of flavor.