Ricotta Gnocchi: Gnocchi

Process

1. Drain the ricotta overnight in cheesecloth - or three layers of paper towels - over a sieve
2. *** wait overnight ***
3. Mix the drained ricotta, flour, parmesan, egg, salt - cover and refrigerate for 15 minutes
4. Check the dough, add flour if necessary (to get it not sticky), refrigerate 15 minutes.
5. Bring a large pot of salted water to a boil
6. Roll a ball of gnocchi into a log, ¾ inch diameter. Cut into ¾” pieces (optionally pressing the back with a fork). Transfer to baking sheet lined with more flour. Repeat until all gnocchi done.
7. Gnocchi into the boiling water, stir, cook for 2 minutes after they reach the surface. Remove and drain well.
8. RETAIN SOME WATER FOR THE SAUCE