Ricotta GnocchiRecipe by Chef Michael Williams

Directions

1. Combine the ricotta, eggs, salt and pepper in a mixing bowl and stir to combine.
2. Now add about 1 ½ cups of flour and stir until it is just combined.  Do not overmix.
3. Take about ½ cup of the mixture and try to roll it out on a floured surface.  If it can be rolled without sticking, you are good to go.  If it is too sticky add the portion from the counter back to the mixing bowl and add a little more flour until you can roll it out without sticking.
4. Once your mixture is set, roll it out into 4 – ¾ inch cylinders.
5. Now cut each cylinder into ¾ inch pieces and then transfer onto a floured baking sheet.
6. At this point you can freeze them to be cooked another day or cook them right away.  If you are freezing, place the baking sheet directly into the freezer.
7. Cooking them from fresh only takes about 3 minutes in a pot of simmering water…they will be done once they start floating.  If you are cooking from frozen give them about 90 seconds longer after they start floating.
8. Using a slotted spoon, remove them from the water, drain and then place directly into a frying pan with warm tomato sauce.  Finish with parmesan cheese and a touch of fresh basil if desired.