Ingredients:

  • 16 oz whole milk ricotta cheese (strained)
  • 2 large eggs, lightly beaten
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 1 1/2 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg

Instructions:

  1. Strain the ricotta in a fine-mesh sieve for at least 15 minutes to remove excess whey.
  2. In a large bowl, fold together the strained ricotta, beaten eggs, grated Parmesan, salt, pepper, and nutmeg until the mixture is velvety and uniform.
  3. Gradually fold in the flour using a spatula. Stop as soon as the dough pulls away from the sides of the bowl to avoid overworking the dough.
  4. Turn the dough onto a floured surface and divide into four portions. Roll each into a long rope about 3/4 inch (2cm) thick.
  5. Using a knife, slice the ropes into 1-inch (2.5cm) pillows.
  6. Drop the gnocchi into a pot of boiling salted water.
  7. As soon as the gnocchi rise to the surface, let them simmer for exactly 30 more seconds, then remove immediately with a slotted spoon.