Ingredients

• 2 cups ricotta
• 2 large eggs
• 1 cup flour
• 0.5 cups Parmesan cheese
• salt and freshly ground pepper to taste

Instructions

1. 1 Add drained ricotta to a food processor and process until smooth. Add eggs and pulse a few times to incorporate. Add in flour, Parmesan cheese, salt, and pepper, and pulse a few times just until dough comes together.
2. 2 Turn out dough onto a flour-dusted surface. Knead slightly to form a ball. Divide ball into four sections. Roll out each section into a rope of preferred size, about 1/2-inch thick. Cut rope into about 1-inch pieces with a knife or pastry cutter. Place dumplings onto a parchment-lined or floured baking sheet in a single layer.
3. 3 Place the baking sheet into the freezer for at least 20 to 30 minutes so gnocchi can freeze individually without sticking together. Move gnocchi dumplings into a freezer-safe resealable plastic bag or container to store. Freeze for at least 24 hours (and up to 2 months) before cooking.
4. 4 When ready to prepare, bring a large pot of salted water to a boil. Add in frozen gnocchi (right from the freezer) and cook for 3 to 3 1/2 minutes, in batches if needed so as not to crowd the pot.
5. 5 Place gnocchi on a platter and serve with your sauce of choice.

Nutrition per serving