- 2 cups very dry ricotta cheese
- 1 egg
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- pinch nutmeg (optional)
- ½ cup flour, plus more for rolling out
Whisk the ricotta with the egg until smooth. Add Parmesan, salt and nutmeg if using and whisk well. Add flour and fold and mix in to dough with a spatula. Turn dough out onto a floured surface and roll into a chain. Cut into small pieces and place in barely simmering water. The gnocchi will float, then let it poach for another minute. Remove gnocchi to a buttered pan, swirl over low heat. Taste. The gnocchi should be very light but still hold its shape.