Ingredients

• 250g ricotta impastata

• 250g crumbled soft goats cheese

• 0.3g Nutmeg

• 115g 00 Flour

• Kosher salt (to taste)

• Black pepper (to taste)

• 1/2 egg beaten

• 55g prosciutto

• 114g unsalted butter

• 1 chunk firm aged goat cheese

Methodology

1. Combine ricotta and fresh goat cheese. Add nutmeg and flour until just combined. Add salt and pepper to taste. Add egg and mix until well blended.

2. Gently roll dough into a long rope about 12mm diameter. Cut into 12mm pieces

3. Dip each piece into flour and roll on a gnocci board. Or just use a fork. Place onto a floured baking sheet. Should create 150 gnocchi.

4. Bake prosciutto in a 450F oven.

5. Saute butte 6 to 8 minutes.

6. Cook gnocchi in boiling water 3-5 minutes. They should bounce back. If they flatten, they are not done yet.

7. Serve with butter, prosciutto, and sliced aged goats cheese.