Ricotta Gnocchi

Description
Chef Augie Arifi recipe. Also called "Cavatelli"

Ingredients

 * ½ lb ricotta cheese — strained
 * 1 egg
 * pinch salt
 * pinch pepper
 * ½ lb flour

Directions

 * 1) Place ricotta and egg with salt and pepper in a large bowl.
 * 2) With a fork, beat egg and cheese until well combined.
 * 3) Place flour on a flat, smooth work surface (preferably wood).
 * 4) Create a small well in middle of flour.
 * 5) Pour cheese-egg mixture into well.
 * 6) 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.
 * 7) Draw the sides of the mound together with your hands.
 * 8) Work the mixture together with your fingers and palms until it is smooth and well integrated.
 * 9) Continue to knead the dough by hand until it is smooth.
 * 10) If dough seems too moist, just add a little more flour.
 * 11) At this point, pull away small balls of dough about the size of a nickel.
 * 12) Pull away about 10 at a time and cover remaining dough with plastic wrap.
 * 13) Place a dough ball in the palm of one hand and flatten with the other.
 * 14) Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about ¼-inch thick.
 * 15) Place on a towel.
 * 16) Repeat process with remainder of dough.
 * 17) Be careful not to overlap the cavatelli.
 * 18) Allow pasta to dry for at least 10 minutes.
 * 19) Sprinkle with flour to keep individual pieces from sticking.
 * 20) Store in a cool, dry place until ready to use, up to 24 hours.
 * 21) To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.