250gricottahigh fat content, better if sheep ricotta
100gPecorino or Parmesan
Zubereitung
Spread flour on a work surface. Form a hollow in the middle. Add the egg, ricotta and grated Pecorino cheese. Mix the ingredients with your fingertips from the inside out. Knead the dough only a little. If you knead the ingredients too much, the dumplings will become hard. Some pieces of ricotta must remain chunky. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Roll the dough into finger-thick rolls and cut off 2 cm long pieces. Place the dough pieces on a kitchen towel and dust with a little flour. Gradually put them into boiling salt water, reduce the temperature a little and let the gnocchi cook for 2-3 minutes. As soon as the gnocchi float to the surface, remove with a skimmer and drain well.