Ricotta Gnocchi

250g ricotta cheese

1 egg

1 cup plain flour

mix ingredients until combined, don’t over mix or overwork as this makes the dough tough. if the mixture is too sticky add a little bit of flour at a time until the dough becomes workable. if you add too much flour, the gnocchi become tough.

divide into two or three balls and roll each into a sausage. (you can leave these in sausage form until you are about to cook the gnocchi.)

cut into thin lengths, roll in flour and press one side with a fork. pressing with a fork is optional.

transfer to a plate and in batches, transfer to salted boiling water when ready to cook.

the gnocchi are cooked when they rise to the surface.

remove from the boiling water with a slotted spoon and keep warm in a large serving bowl until all the gnocchi are cooked.

this can work with a pinch of nutmeg added to the dough before mixing.

more instructions about cutting and shaping the gnocchi follow;

make a gently sausage and coat with lots of flour, then make a pinching and rotating motion until the right length is reached, doing this will create a squared sausage. create extra length by pinching just the fat parts of the sausage.