Recipe courtesy of Chef Ryan DePersio, owner of Bar Cara and Fascino.Chef DePersio suggests pairing the gnocchi with Sweet Sausage Bolognese.
3 lb. ricotta (drained)
3 cups all purpose flour
In a bowl, mix in ingredients until a soft dough forms. If the dough is a little sticky, you can add a little flour to form a dough consistency. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water and shock in ice water. Or, you can sear with brown butter or heat with melted butter.