Ricotta Gnocchi
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Step 1 of 5
Method
1 of 5
Drain the ricotta until no free whey collects around it, then pass or beat it smooth.
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What you are cooking with
Dough
- 500 g Cow's milk ricotta, well drained
- 2 Medium whole eggs
- 200 g Italian 00 flour
- 120 g Parmigiano Reggiano, finely grated