1 lb. ricotta cheese (part skim)
1 egg
2 c. flour
Pinch of nutmeg
Salt & pepper to taste

The traditional Italian version calls for potatoes, this is a much lighter recipe.

Mix the ricotta and spices. Add beaten egg and mix well. Add flour and mix until the dough forms and you are able to work it in your hands. Knead softly and add more flour when needed so it is not sticky. Cut into pieces, then roll each piece into thin, long sausage-like shapes. Then cut again into 1 inch pieces to form gnocchi. Gently roll pieces down the top of a table and fork with your thumb.

Boil in large pot of water with salt and 1 tablespoon oil for a couple of minutes. Drain and serve with your favorite pasta sauce.