20-Minute Ricotta Gnocchi

Ingredients

• Salt
• Water
• Egg
• Pepper
• Flour
• Egg yolks
• Egg yolk
• Boiling water

Directions

1. Set a large stockpot of well-salted water over high heat and bring it to a boil. As it heats, line a large plate with 3-4 paper towels, then spread the ricotta over them in a flat, even layer. Cover the ricotta with another 3-4 paper towels and press softly so the towels draw out as much liquid as they can. Move the ricotta into a large mixing bowl, using a rubber spatula to coax off any bits clinging to the towels. After draining, it should weigh about 12 ounces.
2. Stir the egg yolks into the ricotta just until blended. Add the flour, Parmesan, salt and pepper, and mix until everything looks evenly incorporated, stopping before you work the dough too much. It should feel damp and possibly a little tacky, but it needs to hold its shape; if it seems overly loose, mix in another few tablespoons of flour.
3. Pat the dough with your hands into a round disk, place it on a lightly floured cutting board, and dust the top lightly with flour. With a knife or bench scraper, divide the disk into 8 equal wedges. Roll each wedge gently with your hands into a uniform rope about 3/4-inch wide. Slice the ropes into small, bite-sized gnocchi. Dust them lightly with flour again, then toss them quickly so each piece gets a thin coating and the pieces do not cling to each other.
4. Ease the gnocchi into the boiling water. When they rise to the surface, which generally takes about 30 seconds, drain them.
5. Serve them right away, tossed with your favorite sauce and any other ingredients that appeal to you.