1
Separately, in a large bowl, whisk the drained ricotta until creamy. Add the eggs, Parmesan cheese, salt, and pepper, and mix until combined.
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2
Transfer the dough to a floured surface; divide and form it into 4 ropes. Cut them into 3/4 inch pieces.
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3
Boil the gnocchi in a pot of salted water for about 1-2 minutes or until they float to the surface. Remove with a slotted spoon.
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