Fresh Ricotta and Ricotta Gnocchi

For the ricotta... Once you've made it you won't buy it any more... really simple and much better than store bought

1 gallon of whole milk
Heat until 185°F If you don't have a thermometer... just short of the boil.

Then add ⅓ cup plus 2 tbl of white vinegar ( just usually measure ⅓ cup and a slug over the pan) and stir vigorously until the curds separate.

Allow to cool to room temperature.

Spoon the curds into a colander lined with dampened cheesecloth and allow to drain thoroughly..

You generally end up with one and a half to two pounds of ricotta depending on how dry you drain it... I prefer it drier so I let it drain longer.

Ricotta Gnocchi

1 pound of ricotta
1 to 1½ cups of flour
1 egg beaten
⅓ cup of grated parmesan
2 tsp salt

Mix all the ingredients together in a mixing bowl.. only add about half the flour initially and then gradually add more flour a little at a time until you get a workable dough.. the more flour you add the heavier the gnocchi become

Divide the dough in quarters and roll out one pied at a time until you have a rope about ½" in diameter. Then cut the rope into ¾" pieces.

Then form them by rolling them over the back of a fork to get the gnocchi shape.

You can cook them in boiling salted water for a couple minutes until the float or lay them out on a sheet pan lined with parchment and freeze.

I like to serve them with brown butter and fresh sage and topped with grated Parmesan.