Recipe by Albert Capone, Capone Foods Makes 8 servings


1 pound Caputo "00" pasta flour 1 1/2 teaspoons salt 2 ounces unsalted butter, room temperature 1 pound fresh ricotta cheese Water, if needed


In the bowl of a stand mixer, combine the flour and salt, then mix in the butter and ricotta cheese. Blend on low speed for 4-5 minutes or until a dough begins to form. Add water, 1 tablespoon at a time, if needed to make a moist dough.

Pour the dough out onto a floured surface and roll into logs, 1/2-inch thick. Cut the logs into 1/2- to 3/4-inch pieces, then roll each piece on the tines of the back of a fork with your thumb to create ridges on the gnocchi.

Place the finished gnocchi on trays, dust with flour and either cook right away or refrigerate or freeze.

When ready to cook, drop gnocchi into boiling salted water and cook 2-3 minutes, or until they all float to the surface. Drain, shaking to remove all residual water, and toss with butter or sauce.