Enjoy it with pinot grigio or pecorino, and someone you love. Recipe by Casey Corn.
15 oz - whole milk ricotta
2 ea - eggs
1 cup - pre-grated parmesan
1¼ tsp - The Truffleist truffle salt
tt - freshly ground black pepper
½ - ¾ cup - flour
Bring a pot of lightly salted water to a boil.
In a mixing bowl, lightly beat the eggs, then stir in the ricotta, parmesan, truffle salt, and black pepper.
Starting with a ½ cup, add in flour, stirring to form a paste-like dough. Try boiling a small scoop, and if it falls apart, add the remaining ¼ cup of flour.
Using a scoop, or a spoon, or a 2-spoon quenelle, drop portions of the dough into the pot of water to cook. When they float, give them about one more minute, then remove the gnocchi from the water with a slotted spoon, directly on to plates to serve.
Spoon your desired sauce over the top, and serve right away.