- 2 C whole-milk ricotta (I wished we had some of Riley's Homemade Ricotta!)
- 2 large eggs, lightly beaten
- 1 1/4 C white whole wheat flour
- 1/2 C grated Parmigiano-Reggiano
- 2 T crumbled gorgonzola
- dash of grated nutmeg
- freshly ground sea salt
- freshly ground pepper
Place gnocchi on parchment-lined surface until you're ready to cook them.
Cook gnocchi in a few batches in a pasta pot of boiling salted water with a splash of olive oil. Add a few to the pot at a time, stirring occasionally. When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.
Toss the gnocchi with the sauce of your choice. I did a green sauce for Earth Day with black garlic, kale, arugula, pea shoots, and lots of fresh herbs.