Ingredients:

  • 15 oz whole milk ricotta cheese, drained
  • 2 large eggs, beaten
  • 1.5 cups grated Parmesan cheese
  • 1.5 cups all-purpose flour, plus extra for dusting
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly grated nutmeg
  • 2 cups pomodoro sauce
  • 10 leaves fresh basil
  • 1 tbsp extra-virgin olive oil

Instructions:

  1. Place the ricotta in a fine-mesh sieve over a bowl for 2 hours. <strong>Note:</strong> You should see about 2-3 tablespoons of liquid in the bowl afterward.
  2. In a large mixing bowl, whisk the eggs. Fold in the drained ricotta, grated Parmesan cheese, fine sea salt, and freshly grated nutmeg until well combined.
  3. Sift the all-purpose flour over the ricotta mixture. Fold gently with a spatula just until a soft, slightly tacky dough forms, being careful not to overwork the gluten.
  4. Turn the dough onto a well-floured surface and divide into four equal portions. Roll each portion into a long rope approximately 3/4-inch thick.
  5. Using a bench scraper or sharp knife, cut the ropes into 1-inch pillows.
  6. Bring a large 6-quart pot of salted water to a gentle boil. Drop the gnocchi in batches. Once they float to the surface, cook for an additional 1-2 minutes, then remove with a slotted spoon.
  7. Toss the cooked gnocchi immediately with warm pomodoro sauce. Garnish with fresh basil leaves and a drizzle of extra-virgin olive oil before serving.