Instructions

• In a large bowl, combine 12 ounces ricotta, 1 cup of the all-purpose flour, 1 egg, and 1 teaspoon salt. Mix with a wooden spoon until the mixture is smooth.
• Add up to 1 more cup of flour (you have 1 cup remaining), 1/4 cup at a time, stirring with the wooden spoon after each addition. Stop when the dough is smooth and no longer very sticky — you may not need the full extra cup.
• Turn the dough onto a well-floured countertop and knead briefly (about 30 seconds to 1 minute), just until the dough comes together, is smooth, and feels slightly elastic. Add small pinches of the remaining flour only if the dough is too sticky to handle.
• Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
• Unwrap the chilled dough and cut the ball into 8 equal wedges.
• Working with one wedge at a time, on a lightly floured surface roll the wedge into a long rope about the diameter of your finger.
• Cut the rope into 1/2-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Place finished gnocchi on a parchment-lined baking sheet (lightly dust the sheet with flour if pieces are sticky).
• Repeat steps 6–7 with the remaining wedges until all gnocchi are formed.
• Bring a large pot of well-salted water to a rolling boil. Cook the gnocchi in batches (do not overcrowd the pot). When gnocchi are added they will sink and then float; once they float, continue cooking for at least 2 more minutes (total cooking time per batch about 3–5 minutes) to ensure they are cooked through.
• Remove cooked gnocchi with a slotted spoon or drain briefly, then serve immediately with marinara or your favorite pasta sauce.