Ricotta Gnocchi

==Description==
Chef Augie Arifi recipe. Also called "Cavatelli"
==Ingredients==
* ½ lb ricotta cheese — strained
* 1 egg
* pinch salt
* pinch pepper
* ½ lb flour
==Directions==
# Place ricotta and egg with salt and pepper in a large bowl.
# With a fork, beat egg and cheese until well combined.
# Place flour on a flat, smooth work surface (preferably wood).
# Create a small well in middle of flour.
# Pour cheese-egg mixture into well.
# Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny.
# Draw the sides of the mound together with your hands.
# Work the mixture together with your fingers and palms until it is smooth and well integrated.
# Continue to knead the dough by hand until it is smooth.
# If dough seems too moist, just add a little more flour.
# At this point, pull away small balls of dough about the size of a nickel.
# Pull away about 10 at a time and cover remaining dough with plastic wrap.
# Place a dough ball in the palm of one hand and flatten with the other.
# Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about ¼-inch thick.
# Place on a towel.
# Repeat process with remainder of dough.
# Be careful not to overlap the cavatelli.
# Allow pasta to dry for at least 10 minutes.
# Sprinkle with flour to keep individual pieces from sticking.
# Store in a cool, dry place until ready to use, up to 24 hours.
# To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.
== Notes ==
* Flour them and put on a cookie sheet to initially freeze, then sieve off excess flour before putting in a bag.
* Important to cook in small batches. They may be cooked frozen, when the float to the top cook a few seconds more then remove.
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Category:Gnocchi Recipes
Category:Italian Vegetarian
Category:Ricotta cheese Recipes
Category:Wheat flour Recipes
Category:Egg Recipes