Ingredients

• Ricotta cheese (2 lbs.)

• Romano cheese

• Eggs (4)

• Flour (4 ½ cups)

• Salt (½ tsp.)

•  Pepper

•  Olive oil (¼ cup)

Truffle Sauce:

• Butter (1 stick – salted)

• Garlic (4 cloves – minced)

• Rosemary (1/8 tsp.)

• Olive oil (½ cup)

• Truffle oil (¼ cup)

• Black ground pepper

• Onion (¼ cup – finely chopped)

How to Prepare

1. Lay some flour down on the counter and spread the ricotta cheese on top.

2. Add flour in top of the ricotta cheese.

3. Add mixed eggs, salt, pepper, Romano cheese and olive oil to the floured ricotta.

4. Using your hands, mix the ingredients together to form dough.

5. Work the dough for roughly 5 – 10 minutes. Let it rest.

6. Once the dough had time to rest, cut it into thick pieces and then roll each piece out to about ¼ inch thick.

7. Cut into gnocchi sized pieces.

8. Using a gnocchi board or a fork, roll them into their shape.

9. Once they are done, set them aside.

10. Add them to boiling water and cook until they float to the top.

Truffle Sauce:

1. Add olive oil and butter to a saucepan.

2. Add in the garlic, onion and rosemary.

3. On a low heat, cook down until the onions are tender.

Gnocchi with Sauce: 

1. Once the sauce is ready, place a small amount of sauce.

2. Add in the gnocchi and then more sauce.

3. Top with Romano cheese. Enjoy!