Ricotta Gnocchi

Sauté the onion and prosciutto in butter until the onion is translucent, add a pinch of salt and set aside to cool.

Mix together the ricotta, flour, egg yolks, parmesan and spices/zest. Add the cooled onion mixture. Mix well.

Make ropes with the dough, cut into inch-long pieces and, using the tines of a fork, mark each piece with ridges (see the video).

Cook the gnocchi in boiling salted water.  After the gnocchi bob up to the surface, cook for one minute longer. Serve tossed with butter and sprinkled with parmesan and some freshly grated black pepper or with your favourite pasta sauce.