Classical Ricotta Gnocchi

Ingredients:

• salt
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan
• 1 1/2 tablespoons extra-virgin olive oil
• 2 large eggs
• 1 1/4 cups semolina flour
• Semolina flour for dusting

Procedure:

Bring a large pot of salted water to a boil.

Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the flour in 3 parts, stirring with a rubber spatula.

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

Repeat with the rest of the dough, quarter by quarter.

Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with your favorite sauce.