Simple Ricotta Gnocci... to go with ALL mushrooms.

Really light and flavorful Gnocci should become a staple at home after giving it a go a few times!

1 1/2 c. ricotta (13 oz.) well drained!                                

2 egg yolk

1 1/2 t. salt

1/4 c. finely grated parmessan 

   (using a microplane)

3/4 c. flour

Getting the texture of the dough right is a matter of feel and experince. You are trying to get the least amount of flour, and most amount of cheese... That sometimes makes a soft and sticky dough. Just use more when you are rolling them out.

Combine cheeses, salt, and yolks in a food processor. Add flour, and pulse until just combined. Turn out dough onto a floured surface. It will be really sticky, so flour your hands and gently work into a smooth ball. Refrigerate for and hour.

Using as much flour as you think necessary, roll the dough out into several ropes about 3/4 inch thick. Cut into inch and a half segments and smooth out with a Gnocci paddle if you wish. Place on floured sheet pan. Can be refrigerated over night at this point.

Bring a large pot of heavily salted water to a boil, and working in batches, drop about 15-20 in at a time. Give the pot a gentle stir, and after 2 mintues, or when they float to the surface, skim out with a Chinese Bamboo skimmer

Add to a pan of melted butter, and gently warm.