The first time I had gnocchi was for my High School prom dinner. We ate at an Italian restaurant that was rumored to be run by the mafia (gotta love HS rumors). I had just finished my AP exams and had an hour to get ready for dinner. I probably looked like I got ready in an hour but boy did I have fun with my gang and the gnocchi kept me going until 3am. Gnocchi is traditionally made with potato, but Cheap and I prefer this fluffier and easier version.

Due to the sticky batter, I like to drop mine instead of rolling and slicing (which is another option you can try if you're a master at rolling sticky dough- icky) The pasta looks more uniform with the rolling but I like how rustic the drop version appears.

Ingredients:
1 8oz container ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed

Directions:
Strain the ricotta of any excess liquid

Mix all the ingredients together in a mixing bowl. The dough will be a bit sticky. Add more flour if need be, but remember the more flour that's added the less fluffy the gnocchi becomes. Chill while you bring salted water to a boil over the stove.

Once water is boiling, I like to cover my fingertips in flour and pick up pinches of batter and drop them into the water. Make sure the water is boiling. (I have been known to use lukewarm water and consequently turn my gnocchi to mush- Cheap would deny it ever happened)

Let gnocchi boil until the pasta rises to the top. Let boil for a few minutes longer and then strain.

Top with favorite pasta topping- marinara, brown butter and sage, possibilities are endless..