1 stick butter
1 lb. ricotta, pressed through a sieve into a bowl
4 eggs, lightly beaten
1/2 c. grated Parmesan or romano cheese
1 c. flour, plus additional flour for shaping
2 tsp. salt
1/2 tsp. white pepper
2 pinches nutmeg
6 to 8 quarts of salted water

Put softened butter into a medium bowl. Beat in the ricotta until thoroughly blended. Beat in the eggs, the grated cheese, and flour to form a smooth mixture. Cover and put into the freezer or refrigerate 2 to 3 hours or overnight.

Dust hands with flour and keep hands well floured as you work. Scoop a tbsp. of the mixture and plop it into your hand. Toss it lightly hand to hand and shape it into an oval. If too soft, add more flour. Place the gnocchi on well floured waxed paper on a cookie sheet as they are formed.

Bring water to a boil. Gently slide 10 gnocchi into boiling water. Cook for 2 to 3 minutes after they float to the surface. Lift out with a slotted spoon and repeat until all are done. To serve, pour butter over them and grated cheese. Place in a 350 degree oven for 10 minutes to melt the cheese. Or serve them with your favorite tomato sauce. Gnocchi can be frozen after poaching. Just defrost and reheat in the oven. Serves 6 as main course.