Ricotta Gnocchi

Prep Time:

Cook time:

Serves:

Description
Chef Augie Arifi recipe

Ingredients

 * 1/2 lb ricotta cheese -- strained
 * 1 egg
 * pinch salt
 * pinch pepper
 * 1/2 lb flour

Directions
NOTES : Flour them and put on a cookie sheet to initially freeze, then sieve off excess flour before putting in a bag.
 * 1) Place ricotta and egg with salt and pepper in a large bowl. With a fork, beategg and cheese until well combined. Place flour on a flat, smooth worksurface (preferably wood).
 * 2) Create a small well in middle of flour. Pour cheese-egg mixture into well.
 * 3) Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny.
 * 4) Draw the sides of the mound together with your hands. Work the mixture together with your fingers and palms until it is smooth and well intergrated.
 * 5) Continue to knead the dough by hand until it is smooth. If dough seems too moist, just add a little more flour. At this point, pull away small balls of dough about the size of a nickel.
 * 6) Pull away about 10 at a time and coverremaining dough with plastic wrap.
 * 7) Place a dough ball in the palm of one hand and flatten with the other. Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about 1/4-inch thick. Place on a towel.
 * 8) Repeat process with remainder of dough.
 * 9) Be careful not to overlap the cavatelli. Allow pasta to dry for at least 10 minutes. Sprinkle with flour to keep individual pieces from sticking.
 * 10) Store in a cool, dry place until ready to use, up to 24 hours.
 * 11) To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.

IMPORTANT to cook in small batches. They may be cooked frozen, when the float to the top cook a few seconds more then remove.