Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble

Instructions

1. 1

   In a large bowl, using a fork, combine the ricotta, Parmesan, egg yolks and salt. Gradually add the flour and mix until smooth. Add more flour as needed (see note).

2. 2

   Keeping the dough inside the bowl, shape into a ball with your hands. Cover and refrigerate for 30 minutes.

3. 3

   Place the dough on a floured work surface. Separate the dough into 8 equal pieces. Shape each piece into a cylinder about ½ inch (1 cm) thick. Cut each cylinder into ½-inch (1 cm) pieces. Place the gnocchi on a baking sheet and sprinkle with flour to prevent from sticking. Refrigerate until ready to cook. The gnocchi can be frozen at this stage, if desired.