1 container of whole milk ricotta (475 g)
1/2 cup fresh Parmigiano-Reggiano
1 to 1/2 cups unbleached all-purpose flour
2 teaspoons salt, some cracked black pepper
1 large egg, beaten slightly in small bowl
Drain Ricotta cheese over a bowl for at least 30 minutes before using.
Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.
Break out into four balls, about a handful. Roll into ½ inch thick ropes on a floured surface, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).
Sprinkle with flour and spread onto a platter until ready to boil.
Cook in salted boiling water until floating. Doesn’t take long at all – about 2 minutes. Then wait one more minute before removing.
Drain and serve with your favorite sauce.
Pesto Sauce
2 cups of fresh basil or arugula (finely chopped)
½ cup freshly grated Parmigiano cheese
2-3 garlic clove, minced (or garlic scapes if in season)
¼ cup pine nuts
Juice of half a lemon
Handful of parsley and or chives
Salt and pepper
6 tbsp. olive oil
Blend all the ingredients in a food processor, minus the oil. When well blended drizzle in oil through the top funnel till a smooth paste forms. Heat up half the mixture in a pan and place the “just boiled” gnocchi in the pan with a few tablespoons of the boiling water. Coat well and add more pesto if preferred.
Sprinkle with a bit more cheese (never can have too much cheese) and fresh cracked black pepper!