So easy, so delicious! The batter or the formed gnocchi can be kept, covered, in the refrigerator for up to 3 days. Great with the Lemon Dill Beurre Blanc, Lazy Girl Tomato Sauce, or just some old fashioned Melted Butter.
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- zest of 1 lemon, finely grated
- pinch of nutmeg
- kosher salt and black pepper
- 1/2 cup of all purpose flour
- Mix all of the ingredients except for the flour together. I season the dough generously, about 1 tsp kosher salt and 1/4 teaspoon black pepper.
- Add in the flour and mix well.
- Flour a plate or baking sheet. Make balls of batter, about 1 tablespoon each, and place on floured baking sheet. When all of the balls are made, dust the tops with more flour. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.
- When you are ready to cook, bring a wide, shallow pot of water up to a boil. Salt generously, lower heat to a simmer and add to Gnocchi. Cook for 3 minutes and test one. It should be a little creamy in the middle, but holding a shape. The Gnocchi may take up to 5 minutes to cook. They do not always float.