Ricotta Gnocchi
  1. Press ricotta through the finest die of a food mill or through a wire mesh strainer with a rubber spatula to break it into very small pieces. Add salt and stir. Taste for salt--it should be moderately salty, keeping in mind you'll be adding more wet ingredients and flour.
  2. Whisk the olive oil and eggs into the ricotta until it's very smooth.
  3. Spread half of the 00 flour in a thin layer on a clean countertop or pastry board. Spread the ricotta mixture over the flour, then sprinkle the remaining flour on top of the ricotta mixture, reserving about 2 tablespoons.
  4. Using a pastry scraper, cut the flour into the ricotta mixture, turning the mixture over frequently, until it forms a ball. If the dough is too sticky, add the remaining flour. Don't add more flour than you need to keep the dough from sticking to your fingers when you touch it.
  5. To shape the gnocchi, divide the dough into four equal parts. Roll each part into a long cylinder about 1" thick. Place the cylinders of dough next to each other and sprinkle with semolina flour, then cut them crosswise into 1" sections with a pastry scraper.
  6. Carefully transfer the gnocchi to a sheet pan and use immediately or freeze for later use.
  7. Serve in tomato sauce and top with Grana Padano cheese and basil.
We rarely measure any of the ingredients for ricotta gnocchi. Start with the measurements above until you get a feel for it, then adjust the flour as needed. We usually purchase a package of ricotta that is a little shy of 2 cups (14-16 oz by weight), so we've erred on the side of less flour here. Depending on the moisture content of your ricotta it may take up to 1 cup. The goal is to get the dough to just come together. If you add too much flour, the gnocchi will be dense.
Recipe by The Taste Edit at https://thetasteedit.com/ricotta-gnocchi/