Super Simple Ricotta Gnocchi

If the ricotta is a bit watery, drain it in a cheesecloth-lined colander over a bowl in the fridge for about an hour. Alternatively, line a plate or tray with paper towels. Drain any water off of the ricotta and transfer it to the plate, spreading it out slightly. Top with more paper towels to absorb any excess liquid.

Add the dry ricotta to a medium mixing bowl. Follow with the egg and yolk mixture and stir to combine. Then stir in the parmesan. In a separate bowl, combine the salt and the flour, then add it to the cheese mixture, along with the nutmeg. Fold the flour in gently until everything is just incorporated. Form into a ball (it’ll be sticky).

On a wooden board, cut the dough into 8 wedges. Dust each wedge with flour and roll into a rope, about ¾ inch thick (or whatever size you prefer). Cut the rope into pillows of desired size. Place the finished gnocchi on a baking sheet lined with parchment paper and a light dusting of flour.

Boil the gnocchi in well-salted water until they float, then finish them in your desired sauce for a minute or two. Serve immediately and enjoy!