Homemade Ricotta Gnocchi

Instructions

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1. 1 Scoop flour into a pile on a clean table. Form a well in the center using a fork.
2. 2 Pour Parmesan, eggs, whole milk ricotta, part-skim ricotta, melted butter, salt, and pepper into the well.
3. 3 Using the fork, slowly incorporate dry ingredients into wet ingredients, pulling the rim of the well into the center. Once dough begins to form a ball, knead it until the dough comes together and is evenly combined, 2 to 3 minutes.
4. 4 Place dough ball on a large plate; cover with plastic wrap to prevent dough from drying out as you work with it.
5. 5 Dust a clean surface with flour, then trim off about 1/4 of the dough. Roll this portion into a long round cylinder, about 1-inch in diameter. Slice this strip into 1-inch gnocchi. Repeat this process to shape and cut all of the dough into gnocchi.
6. 6 Lightly flour a sheet pan. Roll each gnocchi over a microplane or the side of a box grater to add texture to the exterior. Place gnocchi on the sheet pan.
7. 7 Bring a large pot of salted water to a boil. Add gnocchi, being careful not to overcrowd the pot. Bring water back to a boil and cook until gnocchi begins to float and the pieces have reached your desired texture, 3 to 5 minutes. Top with your favorite sauce and Parmesan.