Adapted from Serious Eats
- 1 15-ounce container (about 2 cups) whole milk ricotta cheese
- 3/4 cup freshly grated parmesan cheese, plus more for serving
- 2 large eggs
- 1 cup all purpose flour, plus more for dusting
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- Optional aromatic mix-ins such as lemon zest, fresh basil, fresh sage, and/or grated garlic
- Sauce of choice, to serve
- Set 3 paper towels on a large plate and evenly spread the ricotta on top. Gently press another layer of 3 paper towels on top. Pat until the excess moisture is absorbed.
- In a large mixing bowl, combine the drained ricotta, parmesan cheese, eggs, flour, salt, pepper, and any desired aromatic mix-ins. Mix until a slightly sticky dough forms.
- Bring a large pot of salted water to a boil. Meanwhile, transfer the dough to a large, lightly-floured cutting board. Sprinkle the dough with flour and cut into four sections.
- One section at a time, roll the dough into thick ropes. Then cut into bite-sized rectangles to form the gnocchi.
- If freezing for later, transfer to a parchment-lined baking sheet and place in the freezer until the gnocchi are solid. Then transfer to a large freezer bag until ready to use. The gnocchi will keep in the freezer for up to 3 months.
- Gently transfer the gnocchi to boiling water to cook. They will begin to pop up and float as they cook through. Once the gnocchi have been floating for roughly a minute, drain the gnocchi and toss in your sauce of choice to serve.