Gnocchi Di Ricotta

I have made gnocchi from scratch and using potato flakes.  Here is one using ricotta cheese.  The recipe book I found this in left the following tip regarding the ricotta...if using soft runny ricotta, drain it before use so that the ricotta does not absorb too much flour and become heavy (you don't want little bricks in your tummy).  The day before you plan to make the gnocchi, place the ricotta in a sieve over a bowl.  Cover and refrigerate overnight until it has a firm consistency.

Salt, to taste
2lb. ricotta, drained if necessary
1/4 C. freshly grated Parmesan, plus extra to serve
3 tbsp. chopped flat leaf parsley
1/4 tsp. nutmeg
1/4 C. flour, or more if necessary

Serve the gnocchi with the sauce of your choice.

Bring 4 quarts of water to a boil in a large pan then add 2 tbsp. salt.

Meanwhile, throroughly blend the ricotta, Parmesan, parlsey, nutmeg, 1 tsp. of salt, and the flour in a bowl.

Using 2 teaspoons, take enough of the mixture to make a dumpling approximately the size of a walnut.

Drop the dumpling into the boiling water.  When it floats to the surface, 30-45 seconds, retrieve it with a slotted spoon.  If the dumpling holds together, repeat with the rest of the dough.  If the first one is to soft, add as much flour as needed to make the mixture firm, but take care that it does not get too heavy.