Auntie didn’t have a recipe for ricotta gnocchi. She added and mixed ingredients until the dough “felt” right. Over time with lots of practice and careful observation, I was able to nail down a basic recipe for ricotta gnocchi.
In a large bowl, add 1.5 cups of flour. Make a well in the center and add ricotta cheese, eggs, Parmesan, and salt. Mix until combined. Turn mixture to a well-floured board and begin gently kneading. Add more flour as necessary until dough stops sticking to your fingers. Form into a large ball.
Divide the dough into four sections. Roll each section into 1/2-inch-thick rope. Cut each rope in 1-inch pieces.
To make the ridges, roll each piece down the tines of a fork or gnocchi board. It’s ok if they look a little funny, it will take some practice to get the pressure correct.
Sprinkle gnocchi with a little flour, spread them out, and allow them to rest a bit while you heat the sauce and bring a large pot of lightly salted water to a boil over high heat.
Gently add the gnocchi to the boiling water and cook until they float to the surface. This only takes a few minutes.
Drain and place into a serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed.