15-Min Gnocchi with Ricotta

Strain excess liquid from ricotta package (if any), then pour egg yolks, salt, ricotta and freshly grated Parmesan into a large bowl and stir well with a wooden spoon. Add the flour and fold in just briefly until everything is mixed together flat – the dough will have a fairly sticky consistency. (This makes the gnocchi very velvety and fluffy. The dough might be easier to make with more flour, but the result would be tough gnocchi that could rival small gumdrops). Shaping is a little tricky, but with a few tricks it works quite well: Dust the work board extensively with flour, cut off a large tablespoon of the dough and shape it on the board. Generously flour the dough and hands, then gently shape the dough into a finger-thick roll. Cut into small pillows of dough, dipping the kitchen knife repeatedly in flour in between to prevent the dough from sticking.

Place the gnocchi on a floured board and continue working briskly (waiting too long will make them mushy and they will stick to the board).

Meanwhile, bring a large saucepan of water to a boil, season generously with salt, and reduce the temperature until the water is only simmering gently. Gently slide the gnocchi into the water, stirring once to prevent them from sticking to the bottom.

Now pull until they float on the surface, this may depend

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