Ricotta Gnocchi

2. In a large bowl beat the eggs along with the Parmesan and the nutmeg. Gradually beat in the ricotta until it is smooth. Add a pinch of salt if desired. Sift in the whole wheat pastry flour and a â…“ cup of the almond flour and fold into the mixture until well blended. Add a little more almond flour if needed.  You are looking for a soft, rather sticky dough.

3. Lightly flour your hands and a work surface. Spoon about â…“ the gnocchi mixture onto the floured surface. It will be quite sticky. Gently roll it into a thick sausage shape about 6- to 8-inches long, adding more flour if the dough becomes too sticky.  The roll should be lightly coated with flour. With a sharp, wet knife, cut off chunks about ½- to ¾-inches long, and arrange in a single layer on a lightly floured plate, or floured wax paper. Make sure they don’t touch. Repeat with the rest of the mixture.

4. Meanwhile, over a medium low flame, heat through 1 recipe of Quick Tomato Sauce in a sauté pan.

5. Bring the water up to a slow boil. Depending on the size of your pan, add 6-8 gnocchi, one at a time. Do not overcrowd them or they may stick together. When they are done, they will rise and float to the surface. Lift them out with a slotted spoon and place on a warm dish. Repeat until all are cooked.

6. Add the gnocchi to the tomato sauce and gently mix. They should be coated in sauce, but not swimming in it. Serve with freshly grated Parmesan.