This week, Rob Moss, Owner of Washington Prime and Executive Chef Armando Sanchez show Tina Redwine how to make Ricotta gnocchi.

1 1/2 cups of fresh ricotta

3 egg yolks

1 Cup of “00” Flour

Pinch of Salt and Black Pepper

Truffle Cream Sauce (see below)

Truffle Cream Sauce:

3/4 Cup of Heavy Cream

2 Oz. Truffle Paste (can be found at specialty store or can be substituted with truffle oil)

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

1/2 Cup of Locatelli (or parmesan) Cheese

4 oz. Butter

1) Fold the egg yolks into the ricotta cheese and mix together.

2) Next add the flour, salt, and pepper a little at a time until the dough comes together. Don’t over work the dough or press together to hard, you want to continue to fold it in and keep the dough light.

3) Once the dough comes together, cover the dough, and let rest in the refrigerator for at least 30 minutes.

4) Next roll out the dough into a long slender string about 3/4 of inch thick and using a knife, cut the roll into 3/4 inch little pieces like a little pillow case.

5) Using the back of a fork, make an indentation on each piece of gnocchi.

6) Boil water and add the gnocchi to the water for about 4 minutes or until the pasta is all floating on top.

7) Heat up the Truffle Cream sauce in a pan and transfer the gnocchi to the sauce pan, tossing it and letting it cook for another minute.

8) Serve in a bowl and top with Locatelli cheese and even fresh truffles if you have them!