Ricotta Gnocchi
1 pound low-moisture Ricotta cheese
1 whole egg
1 egg white
1/8 tsp ground nutmeg
1 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 cup fine ground parmesan cheese
1-2 cups of all purpose flour
Blend all ingredients except flour in a mixing bowl with a paddle attachment until well combined. Gradually add in flour in small increments until you have reached a dough which can be rolled but is still delicate and soft. To form the gnocchi, flour work surface, roll out a quarter of a cup of dough at a time into long thin lines. Cut with a knife into 1 inch long pieces. Drop into boiling water, gnocchis are ready when they float to the top of the water. Strain and serve.
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