I have made a lot of potato gnocchi, but a few weeks ago I had some really amazing ricotta gnocchi in manhattan and wanted to try and replicate it at home. Honestly it is so much easier than potato gnocchi and I think even tastes better. Even for those of you that do not like ricotta, you would not even know it is made from it!
Serves around 4
One 16-ounce container whole-milk ricotta
1 large egg
1/2 cup finely grated Parmesan cheese
1/2 teaspoon salt
1 cup flour
Combine all of these things together until well incorporated. Refrigerate for 15 minutes. You want the consistency to me not wet, yet not dry when you take it out and roll it into your typical gnocchi "log." It should be somewhat wet, but if it is sticking to your hands at all add a little more flour.
Once you roll the dough into a log and cut your sections freeze them on a plate for about 15 minutes before you boil them. When you boil them and they bob to the surface they are almost done, let then cook for another minute or so.
Proceed to cook them in whatever sauce you desire in a saute pan.