Potato Gnocchi

Ingredients

• Ricotta cheese

  Whole milk

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

Directions

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.