Gluten Free Ricotta Gnocchi - flour---I

Method

• In the bowl of your KitchenAid(R) 7-Cup Food Processor, place all of the ingredients in the order in which they are listed. Pulse until the mixture begins to come together. Turn the food processor on high and process until the mixture is thick and well-combined. Turn it out onto a lightly floured flat surface, sprinkle lightly with more flour, and pat into a disk. Cover tightly with plastic wrap and place the dough in the refrigerator to chill for 10 minutes.
• Once the dough has chilled, remove the plastic wrap and place on a lightly floured surface. Using a sharp knife or a bench scraper, cut off pieces of dough and roll them into rounds that are about 1 1/2-inches in diameter, sprinkling lightly with more flour to prevent sticking.
• Using the fingers of both hands and pushing away from your body, roll each round into a rope of dough about 6-inches long, and about 3/4-inch in diameter. Be careful not to push down on the dough, but rather roll it out. Sprinkle lightly with additional flour as necessary.
• Using a sharp knife or bench scraper, cut the ropes of dough into 1-inch long pieces. Mark the top of each piece with the floured tines of a fork to make ridges. Continue to flour the tines of the fork as necessary to prevent sticking.
• To cook the gnocchi, drop them in batches in generously salted boiling water. The gnocchi will float after they have been boiling for about 2 minutes. Continue to boil for another 2 minutes before removing with a strainer. Allow most of the water to drain out of the strainer before placing the cooked gnocchi in a bowl and tossing it with a bit of olive oil to prevent the gnocchi from sticking to one another.
• Instead of boiling the gnocchi, it can be sauteed in small batches in a light coating of hot olive oil in a large, heavy-bottom saucepan over medium-high heat until golden brown (about 2 minutes per side).
• Serve with tomato sauce, and fresh or dried herbs.