Sheep's Milk Ricotta Gnocchi

16 oz sheep milk ricotta

4 egg yolks

1 ½ -2 C AP flour plus some for dusting

2 T salt

1 t black pepper

Combine ricotta, yolks, salt and pepper in a bowl and mix well. Fold in flour being careful not to over mix. Cover and chill in refrigerator for 30 minutes.

On a lightly floured work surface, roll the dough into ropes that are each about half inch in diameter. Using a knife or bench scrapper, cut the ropes into 1/2-inch slices. Transfer the gnocchi to a baking sheet lined with parchment paper and sprinkle with flour. Continue process until all dough in used.

Bring a large pot of salted water to a simmer. Add the gnocchi in batches and cook until they rise to the surface then simmer for about 1 minute. Using a slotted spoon, transfer the gnocchi to a bowl of ice water. Pull out of ice water and coat with a little olive oil so they don’t stick together. Store in fridge until ready to use.

Sauté gnocchi in butter or olive oil and serve with fish or vegetables.