Ricotta Gnocchi Draft

How I make it

1. Combine all the ingredients in a bowl and work them by hand into a uniform dough. Start with just one egg and add the second only if the dough is too dry.

2. If you like, let the dough rest in the fridge for 30 minutes so it's easier to work with.

3. Lightly flour the counter, roll the dough into ropes about ½ inch (1.5 cm) thick and cut into pieces.

4. Set the gnocchi on a lightly floured surface so they don't stick.

5. Cook the gnocchi in boiling water and lift them out with a slotted spoon as they start to float, after 1 to 2 minutes.

What I've learned

• Once I started with two eggs and the dough came out too sticky, so I kept adding flour and ended up with something closer to kreplach than gnocchi. Now I start with one egg.
• The rest in the fridge helps, but if you're hungry you really don't have to wait.
• I like my gnocchi a little plumper, but cut them as thick as you like.
• Butter and sage sauce: melt 75 g (5 tbsp) butter in a large skillet, add 4-5 sage leaves and fry for about a minute. Add the gnocchi, season with salt and pepper and toss for 1-2 minutes until coated (add 2-3 tbsp of the cooking water if needed). Top with a little Parmesan.
• Mushroom sauce: heat a little olive oil in a large skillet over medium heat. Add a thinly sliced garlic clove and a carton (about 8 oz) of thinly sliced white mushrooms (other mushrooms work too) and cook about 3 minutes, until browned. Add 1/4 cup white wine and cook a few minutes, until the liquid has almost evaporated. Add the gnocchi, season with salt and pepper and toss for 1-2 minutes (add 2-3 tbsp of the cooking water if needed).