Cacio e Pepe-Inspired Ricotta Gnocchi

Instructions

1. Place ricotta on a paper towel-lined plate. Press ricotta with paper towels to remove excess moisture.
2. Combine the ricotta, eggs, salt and 1/4 teaspoon pepper in a large bowl. Add 2 cups flour; stir to combine. Add remaining flour, a tablespoon at a time, until a soft dough forms. (Dough will not be sticky.)
3. Turn dough out onto a lightly floured surface; knead five times. Divide dough into six portions. Roll out each portion into a 3/4-inch-thick rope. Cut rope widthwise into 3/4-inch pieces. Roll each piece against the tines of a fork to create ridges. Transfer pieces to a rimmed baking sheet dusted with flour.
4. Bring water to a boil in a Dutch oven or stockpot. Add gnocchi in batches; cook for 3-4 minutes or until gnocchi floats. Remove gnocchi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining gnocchi. Drain, reserving 1 cup hot gnocchi water. Yields about 1-3/4 pounds gnocchi (5 cups).
5. Melt butter in a large skillet over medium heat. Add shallot and remaining pepper; cook and stir for 3-4 minutes or until shallot is tender. Add gnocchi and 1/3 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced.
6. Remove from the heat. Gradually add American Grana®, tossing well after each addition. Toss with rosemary. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Garnish with additional American Grana® and rosemary.