RICOTTA GNOCCHI WITH FRESH BASIL SAUCE
2 cups Di Stefano Ricotta
1 segment garlic, smashed into a puree with a little sea salt with side of chef's knife
a couple grinds of white pepper
1/2 cup grated Parmigiana Reggiano
- mix these all together with a fork, then add..
3/4 cup all purpose organic white flour
Mix by hand the rest of way.
Then , when all is homogeneous, grab about 2/3 cup at a time of the dough and proceed to role out into a rope around 1/2 inch thick and cut with a knife into roughly 1 inch lengths .
Store these on a sheet pan covered with cling film until ready to use. When ready, drop desired amount into lightly salted rolling and boiling water and in a matter of a minute
(or two max) they will float to top of water. This signals they are completely cooked. Then, scoop out and dress with fresh made basil pesto and top with generous amounts of freshly grated Parmagiano cheese.