Monica Bisignano Zamler, Owner
Primi Piatti Market
550 N. Old Woodward Ave.
Birmingham, MI 48009
2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano
1/4 teaspoon grated nutmeg
1 1/4 cups "OO" flour
1/4 tsp salt
1/4 tsp pepper
Stir together ricotta, eggs, cheese, nutmeg, salt and pepper. Add flour, stirring to form a soft, wet dough. Roll dough on a well-floured surface into 3/4" ropes. Cut into 1-inch pieces. Press and roll on gnocchi board or fork. Cook gnocchi in boiling salted water until cooked through (check when all gnocchi are floating) 3 to 4 minutes drain in colander.
*This is a large recipe, so it is best to boil in two batches.
Yellow Tomato Sauce
2 24 oz. jars Yellow mashed tomatoes
1/4 cup chopped basil
Salt and pepper to taste, then finish with crispy pancetta