Lemon-scented ricotta gnocchi

400 gr Ricotta from Pienza or Cow Ricotta of you don’t find this one

100 Parmesan cheese DOP

1 egg 

300 Organic flour 

Organic Lemon zest 

Mint 

Directions

In a bowl, combine the ricotta, the zest, the grated Parmesan, the egg, and the flour, passing it through a sieve.

 Mix carefully. Form a ball and cover it with plastic 

wrap to let it rest. Wet your hands with extra virgin olive oil and shape into balls. 

Cook in boiling water some minutes, drain as soon as they come to the surface. 

Consume the freshly prepared ricotta gnocchi, if they are left over you can put them in the refrigerator for a day at most. Freezing is not recommended.

Eat the freshly prepared ricotta gnocchi, if you have to. If you want to flavor your ricotta gnocchi you could choose to add a little minth or basil  to the dough or even a chopped herbs.