Cheese Gnocchi (Ricotta-based pasta)
prep time: 01:00 cook time: 00:10 serves: 4 cost: $2.35 vegetarian
	This is not what you do when you're alone with your boyfriend. Well, you'll see.
1 lb ricotta cheese 1 egg	Put ricotta in a bowl and make a well in the center. Put egg in the well and let sit until ingredients come to room temperature. Mix egg and ricotta together and slowly add flour, stirring with a spoon until this becomes difficult. Start kneading with your hands and add more flour until dough is no longer sticky when handled. Flour your hands. Take 1/6 of the dough and squeeze it into a rope which is approximately 3/4 " in diameter. You may need to add more flour if the dough gets sticky. With a knife, cut the cylinder into 1/2" long pieces. Make a small pile of flour on the cutting board. Place a piece of dough cut-side up and lengthwise on the cutting board on the other side of the flour from you. Making sure your fingers are floured, put your index and middle fingers on top of the piece, press down gently to make an indentation, and pull the piece toward you in a rolling motion through the flour. The gnocchi will resemble shell-shaped pasta. You can either boil the gnocchi 5-10 minutes if fresh, or freeze them by putting them in layers in a baking pan and separating the layers by plastic wrap. When you want gnocchi, just separate the frozen pasta, dump into boiling water and cook 15 minutes. Serve with tomato sauce and grated cheese.