1 pound (16oz) whole milk ricotta
2 large eggs
1 cup (105g) Parmigiano Reggiano, finely grated
1 ¼ cups (180g) all-purpose flour
1 teaspoon salt
1-2 teaspoon fresh-ground black pepper
1/4 teaspoon ground white pepper
1—Line a large sheet pan with parchment paper. Dust lightly with flour.
2—Gradually bring a large, wide pot of lightly salted water to a boil while you are working on the gnocchi.
3—In a large mixing bowl combine the ricotta, eggs, parmigiano, salt and pepper. Gradually add the flour, gently stirring with a wooden spoon or spatula till combined.
4—Lightly flour a large wooden chopping board or surface.
5—Now we’ll shape the gnocchi. Scoop an egg sized ball of the mixture. Roll it into a ball between your hands. The dough will be sticky. That’s okay. Rolling it on the floured surface will help bind it all together. Place the ball onto the floured surface. Using your palms and fingers, gently roll the dough out until it is the width of a finger. Sprinkle more flour on the dough and surface if needed.
6—Using a shark knife or bench scraper cut the ½-inch length. You don’t want them too big as they will expand in the water. Using the knife or scraper, gently lift the gnocchi off the board onto the prepared tray. They are very fragile. Don’t stack or overcrowd them, as they will stick together. Repeat this process until the dough is completely rolled.
7—Bring the water to a rolling boil and add a handful of gnocchi. Stir once or twice to stop them from sticking. When the gnocchi floats to the top, approximately 1 ½ to 2 ½ minutes, they are cooked. Use a large slotted spoon to remove and drain the gnocchi. Transfer straight into the prepared warm sauce and coat. Repeat this process. If not cooking the gnocchi straight away, cover and keep refrigerated.