This recipe offers a delightful twist on traditional gnocchi by incorporating ricotta cheese for a lighter texture.
Combine the ricotta, egg, nutmeg, Parmesan, and salt in a mixing bowl until smooth.
Ensure the ricotta is well-drained to avoid excess moisture in the dough.
Gradually add the flour to the mixture, stirring until a soft dough forms.
Add the flour in small increments to prevent overmixing.
Divide the dough into four portions and roll each into a rope about 1/2 inch thick.
Lightly flour your hands and surface to prevent sticking.
Cut the ropes into 1-inch pieces and shape them using the back of a fork.
Press gently to create the classic ridges without flattening the gnocchi.
Boil a pot of salted water and cook the gnocchi until they float to the surface, about 2-3 minutes.
Cook in batches to avoid overcrowding the pot.
Serve the gnocchi with your favorite sauce and garnish as desired.
Top with fresh herbs or extra Parmesan for added flavor.
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