Ricotta gnocchi are so easy to make in fact that I had them made and the counter all cleaned up before the poaching water even came up to a simmer.
|Ricotto Gnocchi; Asparagus, Tomato, and Goat Cheese Salad|
|Ricotta, Pecorino Romano, Duck Egg, Olive Oil, Salt|
|Add Flour Until it Just Comes Together; Rest Five Minutes|
|Roll out and Cut Gnocchi|
|Poach Gnocchi in Small Batches until They Float|
|Place on Well Oiled Sheet Tray; Chill in Refrigerator|