I was able to talk him out of the beef heart Bolognese; we had ground beef in the fridge. Look what he made!
2 C whole-milk ricotta (we used Riley's Homemade Ricotta!)
2 large eggs, lightly beaten
1 1/4 C white whole wheat flour
1 1/2 C grated Parmigiano-Reggiano
dash of grated nutmeg
freshly ground sea salt
freshly ground pepper
Stir together ricotta, eggs, cheese, nutmeg, salt and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough.
Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.
Toss the gnocchi with the sauce of your choice. Riley made a quick Bolognese with onions, shallots, ground beef, fresh tomato sauce, beer, freshly ground sea salt, freshly ground pepper, and fresh chervil. Pronto al tavolo.
The verdict: "Mom, this tastes just like Chef Brad's at La Balena!"
I don't know about that, but it was delicious. And I am very, very proud of my Precise Kitchen Elf.