20 Minute Ricotta Gnocchi

Ingredients:

1 1/2 cups (15 oz container) whole milk ricotta cheese
3 egg yolks
1 cup 00 flour or all-purpose flour
3/4 cup (1 oz) freshly-grated Parmesan
3/4 tsp fine sea salt
1/4 tsp freshly-cracked black pepper

Instructions:

Bring a large pot of salted water to a boil on high heat.

Set out 4 paper towels on a plate and spread out the ricotta in an even layer. Place another 4 paper towels on top. Gently press down to soak up as much moisture as possible. Transfer ricotta to a bowl, using a spatula if the ricotta sticks to the paper towels. Total weight should be 12 oz.

Add the egg yolks to the ricotta and stir to combine. Stir in the flour, parmesan cheese, salt and pepper. Stir until evenly combined. Dough should be moist and slightly sticky, but hold together. If too wet add a couple Tbsp flour as needed.

Shape the dough into a disk and transfer to a cutting board. Sprinkle with flour, then use a knife to cut into 8 even pie wedges. Roll out each wedge with your hands into a log about 3/4″ wide. Cut each log into bite sized squares. Dust gnocchi with flour and toss to coat to prevent sticking.

Transfer gnocchi to the water and cook in the boiling water until they float. Drain gnocchi and toss with sauce as desired.