Ricotta Gnocchi How-To

Courtesy of Peperonata Pasta
Photography By Kathryn Brass-Piper | November 01, 2013


(1-2) Add eggs to ricotta cheese and mix thoroughly.
(3) Mix in 1 cup of flour.
(4) Add additional flour if needed to form a soft dough.
(5-6) Divide the dough into 3 or 4 pieces, and roll into ½-inch-thick ropes on a floured surface.
(7) Cut each rope into 1-inch pieces.
(8) Roll each piece off the back of a gnocci paddle or fork to make imprints that will help hold the sauce.

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  • 1 pound ricotta cheese
  • 2 eggs
  • 1–2 cups all-purpose flour
  • 1 teaspoon salt
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