- 2 eggs
- 2 egg yolks
- 12 ounces whole milk Parmesan (we used it by volume)
- 3 ounces of Parmesan cheese, finely grated
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 1/2 teaspoon white pepper
Combine the eggs, yolks, and ricotta in a large mixing bowl and whisk completely until completely smooth. Add Parmesan cheese and fold in with a spatula. Combine the flour, nutmeg, salt and pepper, than fold into egg mixture until just combined.
Put the entire mixture into a pastry bag and squeeze the mixture out into a pot of boiling water, cutting the mixture in short intervals to create small bite-sized pieces. Almost as soon as the gnocchi reach the surface of the pot they are cooked through, and fish them out using a slotted spoon.
Mix the gnocchi with olive oil, fresh spinach, and additional Parmesan cheese to serve.
This recipe is an adaptation of a recipe from Chef Cameron Giezendanner at the Cook Academy at the Vermont Culinary Resort in Essex.