Ricotta Gnocchi

Sift flour into a large bowl, add cheese and nutmeg.
Make a well in the centre.
Add Ricotta and eggs, mix until combined.
I use a Kenwood Chef with a dough hook to mix.
Knead lightly adding flour as required till dough is light and no longer sticky.
On lightly floured board, roll into long like sausages about 1cm thick, then cut crosswise about 2cm long.
Boil in salted water until Gnocchi rise to the surface, approx. 10 minutes.
Drain and serve with Tomato Sauce or desired sauce.
Gnocchi can be frozen: lay Gnocchi out on a tray, place in freezer for 1-2 hours until frozen then remove from tray and place in an air tight container.

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