•1 lb ricotta cheese, fresh**
•3 eggs
•water if needed
•semolina flour
**I made my own ricotta cheese! You might call me a snob, but it’s hard to pay $7/lb for pre-packaged stuff that isn’t even fresh. I remembered my nana telling me she used to make ricotta daily and that it was very simple, so I went online and found out how! I made a pound from organic milk for $5. Plus ended up with 4 cups of buttermilk!
Mix ricotta cheese and eggs with a fork in a large bowl.
Next add semolina until a workable dough is formed. The amount will depend on the consistancy of the cheese. I needed 1 1/4 pound for this prep.
Cut off a piece of dough and roll it out.
Cut into pieces about 1 inch long and dimple on the back of a fork:
Layer on wax paper with semolina to freeze or make some sauce!
To cook, bring salted water to boiling. Add the gnocchi and stir only ONCE. Walk away. Allow to boil until the gnocchi float to the top.
Top with sauce!
bon appetito!
