1 lb (450g) whole milk ricotta cheese
1 cup (100g) grated Parmesan cheese
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups (180g) all-purpose flour, plus extra for dusting
1. In a large bowl, mix together the ricotta, Parmesan cheese, eggs, salt, and pepper until well combined.
2. Gradually add the flour to the mixture, stirring until a soft dough forms. Be careful not to overmix.
3. Dust a clean surface with flour. Take a handful of dough and roll it into a rope about 1/2 inch (1 cm) thick.
4. Use a knife to cut the rope into 1-inch (2.5 cm) pieces. Optionally, you can use the back of a fork to create ridges on the gnocchi.
5. Place the gnocchi on a floured baking sheet while you repeat the process with the remaining dough.
6. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.
7. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a serving dish.
8. Serve the ricotta gnocchi with your favorite sauce, such as marinara, pesto, or brown butter sage sauce.
