(adapted from theKitchn blog)
A coworker from the day job sent me this recipe, raving about how easy it was and how delicious the gnocchi turned out. She was so right!
16oz whole-milk ricotta, drained
1 large egg
1/2 cup finely grated Parmesan or pecorino cheese
1/2 teaspoon salt
3/4 to 1 cup flour
1 Tablespoon sea salt (for boiling)
Mix the ricotta and egg until incorporated. Add grated cheese, 1/2 teaspoon salt and 3/4 cup of the flour and mix until all ingredients are incorporated. Cover and refrigerate for 15 minutes.
Check the dough by rolling a bit in your hand. It should be a bit tacky, but if it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Depending on ambient humidity, the amount of flour required will vary.
Refrigerate for another 15 minutes.
While waiting, bring a large pot of water on the stove to bring to a boil.
Sprinkle a baking sheet or large plate with flour and set it close to your work space.
Dust your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and place the rest back in the refrigerator. Roll the dough in had into a log about 3/4-inch thick. Using a pastry blade or sharp knife, cut the log into 3/4″ pieces.
Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.
Add 1 tablespoon of salt to the water and the gnocchi. Gently stir the gnocchi to make sure they don’t stick. Once they bob to the surface, let them cook an additional 2 minutes. Drain using a colander.
Toss the gnocchi with sauce of your choice and serve immediately.