Ricotta Gnocchi

This is based on a recipe from Michael Simon and the Cooking Network which you can find here.

My version of the full recipe can be found here.

INGREDIENTS

3/4 cup all-purpose flour, plus more for working the dough

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 cup ricotta cheese

1 egg

DIRECTIONS

For the gnocchi:

To a large bowl, combine the all-purpose flour and Parmesan cheese. Make a well in the center of the flour mixture and add the ricotta cheese, egg and herbs. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care not to overwork, which could cause the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it's tacky to the touch, add a bit more flour so you can form it with your hands. Using a bench scraper, cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment-lined, baking sheet and into the freezer, uncovered. Keep in the freezer until ready to cook.

Cook in salted boiling water until they float. I like to then drain them and brown the outside in a hot pan with some olive oil or butter before tossing with whatever sauce you decide to use.