15 Minute Ricotta Gnocchi - cooking recipe

Ingredients

1 cup ricotta cheese (whole milk or part skim)
1 egg yolk (medium or large)
1/4 - 1/2 teaspoon fine sea salt
1 ounce parmesan cheese (about 1/3 cup) or 1 ounce pecorino cheese, grated (about 1/3 cup)
1/2 - 2/3 cup all-purpose flour, plus more for the board

Preparation

Drain any liquid from the ricotta container. Combine the cheese in a large bowl with egg yolk, salt and grated cheese, mixing well to combine. Add flour and stir just until combined; it should still be quite sticky. The more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!
Bring a large pot of salted water to a boil.
Meanwhile, flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4\"). Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don't get soggy and stick.
Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don't stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.