MAKING DOUGH
- Drain Ricotta between paper towels or clean kitchen towels
- Weigh out 8 oz of Ricotta
- Add, grated cheese, eggs, flour, and salt
- Combine with spatula until sticky dough forms

GNOCCHI
- Turn out dough onto floured surface
- Cut dough into 4 even quadrants
- Roll into logs of even diameter
- Cut into individual gnocchi

(OPTIONAL)
- Freeze gnocchi and transfer to zip lock bag
- Store for up to 2 months

COOK
- Drop gnocchi into salted, boiling water
- Gently stir to avoid sticking
- Cook until the gnocchi floats for ~ 1 min
- Transfer to ice bath, saving some pasta water
- Toss with tomato sauce

GARNISH
- Top with basil and more grated cheese