Ricotta gnocchi

PREPARATION:

1. Knead the dough using premium grade flour, eggs, ricotta cheese and grated parmesan. Add a pinch of salt and grated nutmeg. Use only half of the grated cheese, save the second portion for later. 
2. Knead the dough until homogeneous and leave for 15 minutes. 
3. Sprinkle a little flour on the board or table, and roll long strips 2 cm thick from the dough. 
4. Cut the formed long strips into small uniform pieces using a knife so that the gnocchi look like pads 3 cm long. Lightly sprinkle with flour so that they do not stick together. 
5. Take the fork, press it with the teeth against the board and roll each pad of gnocchi from the top from the handle down to the end so that the teeth of the fork leave corrugated traces around the circumference. These grooves will help spread the sauce better over the surface of the gnocchi.
6. Cook gnocchi in a large amount of salted water for 3-4 minutes. Before draining all water, keep about 50 ml of water in a glass. The high content of starch in this water will then make the sauce thicker and silky.
7. Melt the butter in a pan, add dry sage for taste, pour the remaining grated parmesan and 50 ml of starch water. 
8. Add the gnocchi to the sauce and stir until the sauce evenly covers each pad. Serve hot. Buon appetito!