Serves 4
500 grams/520 ml ricotta cheese (whole or low-fat both work well)
100 grams/3.5 ounces plain flour
2 tablespoons grated parmesan cheese
Extra grated parmesan cheese to serve
Salt
500 grams/520 ml ricotta cheese (whole or low-fat both work well)
100 grams/3.5 ounces plain flour
2 tablespoons grated parmesan cheese
Extra grated parmesan cheese to serve
Salt
Bring a large pan of water to the boil (with a pinch of salt)
With lighty floured hands, roll out the dough into thin sausage shapes (about 1.5cm/0.5inch thick) and cut into little dumpling shapes (about 2cm/3/4 inch). You can add extra flour to make this easier but avoid adding too much.
Drop the gnocci into the boiling water and leave only until they float to the surface (about 45 seconds). Pull them out with a slotted spoon and put into serving bowls.
Add a dollop of your favorite pasta sauce (bolognese, pesto, whatever) over each one and sprinkle a little grated parmesan to serve
