gabriellas farmers cheese gnocchi

Noodles & Pasta

I make them now when I have a hankering for home. Serve them with sour cream, and you'll be at our Russian table.

Mix the farmers cheese, eggs, and salt together. Incorporate all the flour. The consistency should be that of the dough coming together without looking like pasta dough or bread dough. It should still have a bit of stickiness to it. The less flour you add, the more delicate in taste the gnocchi will be.
Set a pot of water to boil and keep on high until you're ready to place in the gnocchi.
Once all the dough is mixed, start forming little balls of dough, about 1/2-inch wide, giving them a firm push in the center. Drop them gently into the boiling water. They will take a few seconds to cook and when they surface to the top, they're done!
The most humble way of eating them is with some sour cream and salt, but you can also dress them in a more zesty pesto sauce or gremolata.