1 ¼ cups freshly grated Parmesan, plus more for serving
Freshly Ground Black Pepper
¾ to 1 cup Flour
Marinara Sauce (your favorite kind)
Fresh Basil, for serving
Preparation Instructions
Begin by bringing a large pot of salted water to boil. While the water boils combine the ricotta cheese, beaten eggs, grated Parmesan, plus salt and black pepper to taste in a medium sized bowl.
Add around ½ cup of flour to the mixture, and combine. You’re looking for the dough to be pretty sticky. The best way to test if your dough is ready is to drop a spoonful of dough into the boiling water and see that it holds its shape. If it does, you’re all set. If not, stir in some more flour until it’s the right consistency.
Time to cook your gnocchi. Going in batches of 6-8 gnocchi, you’ll spoon a couple of 1-2 teaspoons worth of dough into the boiling water. You can let the dough be free form or shape them into cute ovals in your hands. Your gnocchi will be ready when it floats to the top.
As your gnocchi cooks, heat some marinara sauce and then reduce to low once it’s hot, so it’s ready for you.
When the gnocchi is cooked, let it drain on a couple of layers of paper towels. When you’re ready to serve, place the gnocchi on a plate or bowl, top with a little marinara on top of each gnocchi, some freshly grated Parmesan cheese, and some thinly sliced basil leaves and enjoy!
Notes
If you want your gnocchi to be easier to shape, I found that refrigerating the dough for a few hours at least allows for it to be less sticky and easier to form and just as delicious!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/ricotta-cheese-gnocchi/