Ricotta Gnocchetti

When one is unable to be in Tuscany, one cooks and eats Tuscan food. Buon appetito!

Ricotta Gnocchetti

2 cups whole milk ricotta cheese (see homemade recipe here)
1/4 cup fresh grated Parmesan
1 egg (farm-fresh is best!)
1 Tbsp unsalted butter
Freshly grated nutmeg
3/4 cup + 2 Tbsp all-purpose flour, plus more for dusting
Semolina flour for dusting
Sauce of your choice: Pesto, Tomato, Ragu, Roasted Squash/Sage (I used fresh pesto this time)

In a large bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, egg, melted butter, and a few swipes of nutmeg. Add the all-purpose flour and mix with your hands just until combined. The dough should be slightly sticky and wet. Do not overmix, as this will make the gnocchetti tough.

Dust 1/4 cup all-purpose flour on the work surface, then scrape the dough from the bowl directly on top of the flour. Sprinkle the top of the dough with an additional /1/4 cup all-purpose flour. This will help prevent the dough from being too sticky to roll.

Line two baking sheets with parchment paper and dust with semolina flour. Cut off a chunk of dough, about 25 g/1/4 cup, and cover the rest with plastic wrap. On a work surface lightly dusted with all-purpose flour, use your hands to roll the chunk into a log about 1/4 in (6 mm) in diameter. Cut the log into 1/2-in (12-mm) pieces. Put the gnocchetti on the prepared baking sheets and shape the remaining dough. Make sure that the gnocchetti don’t touch or they will stick together.

(To store, refrigerate on the baking sheets, covered with plastic wrap, for up to 2 days, or freeze on the baking sheets and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)

Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the gnocchetti and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce. Serve right away.