Gnocci is traditionally made with potatoes, but mom developed her own recipe using only ricotta cheese, which kept them lighter and tastier than some gnocci you’d find elsewhere. Try this method and see for yourself.

1 15 oz container of ricotta or small curd cottage cheese, drained
1-2 c of flour
1 egg
pinch of salt
1 T freshly chopped parsley

Mix egg with ricotta or cottage cheese. Measure the flour by filling the ricotta cheese container to the top. Put the flour on a clean, floured work surface, making a well in the center. Put the egg/ricotta mixture into the well and begin to blend with your fingers, gently kneading the dough for a minute or two. If it’s too wet, add a bit of flour. If too dry, add a bit of milk. Roll the dough into a long tube and using a butter knife, cut small, inch-long pieces from the dough. At this point, you can either use a fork to gently roll each piece, making a gentle indentation, or use your index finger to gently roll each piece. In a saucepan, bring water to a rapid boil and then reduce the heat to a simmer. Gently add the gnocci a few pieces at a time. When they float to the top, they are ready to serve. Gnocci can be served in any of your favorite sauces, and they are great in a simple butter sauce with sage.