Ricotta Gnocchi - The Wellness Kitchenista

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Instructions:
- Bring a large pot of salted water to a boil.
- 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.
- Serve with the sauce of your choice. Two of my favorite sauces are Vegan Green Pea Pesto and Braised Oxtail Ragu.
- Freeze uncooked gnocchi for up to 2 weeks.
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.