Serves 4

1 pound fresh ricotta cheese
1/3 cup grated parmesan cheese
1 egg
1 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper

In a large bowl, mix the ricotta, Parmesan, egg and salt. Add the flour and mix, being careful not to overwork the dough. Divide the dough into baseball-size pieces, and roll into long logs as thick as your thumb. Cut into 1-inch slices and gently place on a lightly floured baking sheet. Repeat for the remaining dough.

Drop the gnocchi into salted boiling water and remove as soon as they float to the top. Place in a warmed bowl, top with your favorite sauce, and gently mix. Serve with additional sauce if desired.