Ricotta Gnocchi

These are the lightest fluffiest and easiest gnocchi I’ve ever made, so if you’ve never made gnocchi I implore you to give them a try.  They may change your life…or at the very least, fill you up.  In a large bowl stir together to form a wet dough:  a cup and a quarter of flour, two cups of ricotta(Maplebrook Farm will make them taste best), two lightly scrambled eggs, a cup of grated parmesan, and a quarter teaspoon each of salt and pepper.  On a lightly floured surface split the dough ball in two and roll each half into one inch thick ropes then cut each rope into one inch nuggets.  Spread the nuggets on a parchment lined baking sheet while you bring a pot of salted water to a boil and melt three tablespoons of butter in large pan.  Working in batches lightly boil the gnocchi for four minutes, drain, then brown in the butter over medium heat.  I served them with a mint pea puree but they would have been great with a red sauce, rosemary butter, or pretty much anything.  I’ll never rice another potato to make gnocchi again.