Kitchen Tip: We like a smooth, dry ricotta for velvety, light gnocchi. If needed, drain ricotta on a paper towel to absorb any excess water. If smooth ricotta is unavailable, press traditional ricotta through a fine-mesh sieve with the back of a spoon.
Kitchen Tip: For tender, pillowy texture, go light on the flour. Add gradually, using only as much as needed until the dough just comes together. This will prevent gluten formation.