Preparation Steps

• In a medium bowl, combine the drained ricotta, grated Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix until well combined.
• Add the flour, 0.5 cup at a time, mixing gently with a fork until just combined. The dough should be soft and slightly sticky.
• Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead a few times until it just comes together. Do not overwork.
• Divide the dough into 4 portions. Roll each portion into a long rope about 0.75 inches thick. Cut the ropes into 1-inch pieces. You can leave them as is, or gently roll them over the tines of a fork to create ridges.
• Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot.
• Cook the gnocchi until they float to the surface, about 3-5 minutes. Remove them with a slotted spoon and place them on a plate.
• Serve immediately with your favorite sauce, such as marinara, pesto, or brown butter and sage. Top with extra Parmesan cheese.