250grams ricotta (use goat’s milk ricotta for better flavor)
150 grams flour “00”
30 grams semolnia for making pasta/gnocchi
grating of nutmeg
1 teaspoon of salt
50 grams grated pecorino
a large handful of various herbs chopped (basil, parsely, rosemary, sage)
50 grams butter
5-6 sage leaves for final garnish
Mix the eggs and the ricotta and then add the chopped herbs. Mix flour, semolina, nutmeg and salt. Combine wet and dry ingredients. Mix in grated pecorino.
Method 1. Roll dough into ball and divide into 4 balls. Roll out balls into long ropes and then cut small bite size pieces from each rope. Use dusting of flour while working the dough. Set aside to dry on wax paper. 15 minutes.
Method 2. Put batter into pastry bag and squeeze out small bite size pieces onto wax paper. Set aside to dry. 15 minutes.
Bring salted water to boil. Then add the gnocchi to water. Don’t stir but wait till gnocchi rises to top and floats. Let simmer for 3-4 mminutes then remove with a slotted spoon to a pan that has melted butter and sage leaves. Turn the flame under the pan back on and swirl the gnocchi in the butter and sage till all are covered. Serve and eat immediately!