This pasta is traditional in the small town of Minori, served with a special tomato sauce.
[cooked-sharing]
Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.
Add the flour, and mix well into a soft dough.
Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces
1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.
Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.)
Cook in boiling salted water until they rise to the surface.
Toss with ragu sauce or you can use any pasta sauce you'd like.
Ingredients
Directions
Mix ricotta cheese, egg yolks, salt, pepper, parmesan cheese and nutmeg into a smooth cream.
Add the flour, and mix well into a soft dough.
Roll the dough into long strips of about 1 inch (2cm) thick and cut into pieces
1 1/2 inch (3 cm) long (approx), using as little flour as possible when doing this.
Dip the fork in flour and roll these pieces of dough on a fork giving them the shape of gnocchi (concave inside and striped outside.)
Cook in boiling salted water until they rise to the surface.
Toss with ragu sauce or you can use any pasta sauce you'd like.