Easy Ricotta Gnocchi

Ingredients

• 1 15 oz. container ricotta cheese
• 1 large egg
• 1 tsp olive oil
• Approx. 2 cups all-purpose flour
• 3/4 tsp salt
• 10 cranks fresh cracked pepper

Directions

1. In a medium bowl, whisk the ricotta cheese with the olive oil, egg, salt, and freshly cracked pepper. Stir in the flour in 1/2 cup additions, stopping when you have a soft, tacky dough, about 1.5 cups of flour.
2. Set a large pot of water over the heat to boil. Sprinkle flour over your work surface, transfer the dough onto it, and knead in about another 1/2 cup of flour, just until it stops clinging to your hands. You still want the dough to feel very soft.
3. Cut the dough into 6 pieces. Roll each one into a long rope about 1 inch thick, then slice the rope into 1 inch pieces. If you want those classic little grooves, press and roll each piece over the back of a fork.
4. Once the water is at a strong boil, add the dough pieces. They’ll float up as they cook. When every gnocchi has reached the surface, keep them boiling for about 30 seconds to 1 minute longer so they cook through, then drain them in a colander.
5. Finish the drained gnocchi with your favorite sauce or garlic butter, plus salt and pepper.