🐰 Lent Ep. 4: Ricotta Gnocchi | don’t at me, but ricotta gnocchi is better than potato gnocchi any day! 2-3 Servings! 1lb whole milk ricotta 2 large egg 1/3 cup fresh grated parm, plus more as needed 1 cup 00 flour 1/2 cup Semolina flour, plus more as needed Pinch of nutmeg Salt Mix the 00 and Semolina flour together and set aside. In a large bowl, mix the ricotta, eggs, parm, nutmeg, and salt until combined. Taste, and adjust seasoning as needed. Sprinkle in half the flour, and with a wooden spoon, stir until everything is combined. Add the remaining flour and continue to mix until the dough comes together. If the dough is still sticky, add more Semolina flour as needed. Once the dough is no longer sticky, finishing forming the dough by hand, using more semolina as needed. Then transfer the dough to the fridge for at least 1 hour prior to shaping into gnocchi. Transfer the dough to a floured work surface and divide into 4 pieces. Using your hands, roll each piece i...