There isn’t a single Italian region that doesn’t have a dumpling of some kind and, thanks to its robust cow’s milk cheese industry, Emilia-Romagna’s native version includes ricotta, the byproduct of Parmigiano-Reggiano production. The aerated ricotta makes the dough light and supple. I like to use cow’s milk ricotta, but you can use any kind you like, as long as it is fresh and high quality.
Roll and shape the gnocchi according to the instructions in the Gnocchi di Ricotta Master Dough recipe (page 46). Use the finished gnocchi in the following recipes.
