Gnocchi is an Italian name for dumpling and it translates to “lumps”. The little soft pillow like balls, or lumps, melt in your mouth. This has been a traditional Italian pasta since the Roman times. Gnocchi is also versatile. There are different types: mushroom, pumpkin, and spinach. Also, you can top gnocchi in a number of ways: bolognese, marinara, pesto, butter and sage, etc… You can add the gnocchi to soups as an alternative to regular pasta. Also, you only need a few ingredients for a plain gnocchi: egg, salt, flour, and a sauce. This also makes it affordable. Of course, gnocchi is found in most grocery stores, frozen or dried. But, it is so much better to make it fresh

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at home. Here is a recipe for ricotta gnocchi. It is sure to be a family favorite.

Ricotta Gnocchi

Time: 30 minutes

Serves: 2

1 1/2 C. Ricotta Cheese

1 egg yolk

1/4 tsp. sea salt

1/3 C. grated parmigiana

1/3 C. flour and extra for dusting

Bring a large pot of water to boil. Add a pinch of salt to the water. Mix together the ricotta, egg yolk, salt and parmigiana in a large bowl. Slowly add in the flour and mix together. Generously dust the flour board and hands. Take a Tablespoon of dough and cut into little pillows. Place these on a parchment paper lined baking tray. Lower the temperature on the water to a gentle boil. Add the gnocchi dough and stir so they don’t stick to the bottom. They are ready when they float to the top. Serve them hot and top with your favorite sauce.