Ricotta Gnocchi

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

Semolina flour, for dusting (or use all purpose)

1 cup plus 2 tablespoons unbleached all-purpose flour, plus more as needed

1 ¼ cup whole milk milk ricotta

¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 large egg, lightly beaten

¼ teaspoon fine salt

Pinch of freshly grated nutmeg (optional)

Pasta sauce, like ragu, simple tomato sauce, or pesto, for serving

Directions at themediterraneandish.com

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