Gnocchi

By jacobwaynesmith

Ingredients

• 2 cups ricotta
• 1 large egg
• Pinch salt, plus more for seasoning
• 1/2 cup flour

Preparation

Step 1

Combine ricotta, egg, and a pinch of salt in a food processor.

Process until creamy and smooth. Add flour and pulse just enough to incorporate.

Transfer dough to a pastry bag or resealable plastic bag. Cut off the tip of the bag leaving a 1/2-inch-wide hole.

Working in batches, pipe gnocchi directly into boiling salted water, using a paring knife to cut off segments of dough.

Cook until nearly doubled in size, 2-3 minutes. Using a slotted spoon, transfer to a parchment-lined baking sheet.

Use right away or freeze on baking sheet until hard and transfer to a resealable plastic freezer bag. (No need to thaw them before using; they'll reheat in whatever sauce you pair them with.)