Ricotta Gnocchi (with a simple tomato sauce)

• 1 pound fresh ricotta cheese, drained with cheese cloth over night

• (Note: wrap it in a double thickness of cheesecloth and suspend the cheesecloth ball over a bowl. Refrigerate overnight to give the whey (liquid) time to drain from the cheese into the bowl. Discard the whey. The cheese will be quite dry.) 

• 2 large egg yolks

• 1 tablespoon kosher salt

• 1 teaspoon freshly grated nutmeg

• About 2 1/2 cups all-purpose flour
• Serve with fresh parmesan and fresh basil

Directions: 

1. Gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended. 

1. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. 
2. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
   
   

    

1. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet. 

1. Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. 
2.  

1. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.

Here is the tomato sauce recipe that I used: http://www.marthastewart.com/336461/gnocchi-with-tomato-sauce