In a
bowl combine ricotta, flour, bread crumbs, half the
Parmesan and eggs. Add a pinch each of the
seasonings and blend to form a smooth dough that is
dry to the touch. It may be necessary to add a
little more flour or a few drops of milk to get the
right balance, depending on the moistness of the
ricotta.
Knead the dough well, then let it rest, loosely
covered, for 15 minutes. Using your hands, roll the
dough into two or three long rapes, 1/2 inch (1cm)
in diameter. Again let it rest for 15minutes before
slicing.
Cook
gnocchi in boiling unsalted water for 3 minutes. In
the meantime melt butter and cook over low heat
until golden brown. Drain gnocchi and pile on a warm
serving plate. Pour butter over gnocchi and sprinkle
with remaining Parmesan before serving.
