Ricotta-Green Onion Gnocchi

In a large mixing bowl, combine the part-skim ricotta cheese, egg, finely sliced green onions, salt, and black pepper, stirring until the mixture is smooth and well incorporated.

Gradually fold in the unbleached all-purpose flour, adding it a little at a time and mixing gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.

Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into four equal portions and gently roll each portion into a long rope about 3/4 inch in diameter.

Using a sharp knife or bench scraper, cut each rope into 1-inch pieces to form individual gnocchi. Transfer the cut gnocchi to a lightly floured baking sheet in a single layer.

Bring a large pot of generously salted water to a rolling boil over high heat.

Working in batches, carefully drop the gnocchi into the boiling water and cook until they float to the surface, then continue cooking for an additional 1 minute. Remove with a slotted spoon and transfer to a warm serving dish.

Toss the cooked gnocchi immediately with your desired sauce, such as browned butter, marinara, or a light cream sauce, and garnish with additional sliced green onions and freshly cracked black pepper before serving.