Light and fluffy and quick to make!

3 lbs Ricotta – whole milk
5-6 Eggs – lightly beaten
1 Tbsp. Salt
4 1/4 C. Flour – all-purpose, or more as needed

Add all ingredients, flour, salt, ricotta in a bowl, mix well and then add eggs and mix just until everything is well blended. Do not over mix.

Turn out onto a floured board and continue to knead by hand until a nice dough has formed.

Taking small pieces, roll into a rope about the thickness of a hotdog and about 12-inches long. Then cut into pieces of about 1- 1 ¼ – inches and roll off a fork or gnocchi board to create ridges in the gnocchi. If dough pieces seem sticky, sprinkle with a little flour. Toss each rolled piece onto a floured tray. When all completely rolled, place the tray in the refrigerator until ready to use but not more that 2 hours.

Slowly add to salted boiling water, do not overload or they will just bind together and form one big blob. Gnocchi are ready when they float to the top. Let them remain there for 2 minutes and then remove with a slotted spoon to a warmed bowl with some sauce or butter depending how you are going to top them. When all are cooked and, in the bowl, either cover gently with more sauce and toss lightly or add a bit more butter and sprinkle with cheese.

BUON MANGIATA!