In a large bowl, whisk together the Ricotta, Parmesan, EVOO, eggs, and salt.
Add all-purpose flour in 3 parts, using a rubber spatula to combine.
Make the dough into a ball and cut off one quarter.
To prevent sticking, use all-purpose flour to dust the work space. Roll the cut off piece of dough into a dowel shape. Then cut into 5 – 8 inch pieces (I love to use my dough scraper for this.)
Dust parchment paper with semolina flour. Place gnocchi on paper. Repeat with the remaining dough.
Add gnocchi to boiling water and cook for 2 minutes.
Gnocchi Recipe Credit: Food Network and Geoffrey Zakarian. (Just the gnocchi – I haven’t tried the sauce!) The only thing I left out of the gnocchi was the salt because I felt there was enough salt in the ricotta and parmesan cheese. Feel free to add salt to taste.
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