Ricotta Gnocci Dumplings

In a large bowl, stir together the cheeses, egg, lemon zest and salt. Add flour in gradually, continuing to stir until you have a ragged, slightly sticky dough. Bring dough together by hand adding a tiny bit more flour as needed until you have a dough that is no longer sticky.

Place dough on a floured surface and knead in remaining flour for 5 minutes to form a smooth dough.

Divide the dough into 8 pieces; roll each into long, thin strands, about 1 inch (2.5 cm) thick. Cut into roughly 1-inch (2.5 cm) pieces. Toss with some flour.

For ridged gnocchi: Roll each piece across tines of a fork or a gnocchi board or paddle to form grooves. Toss with flour and place in a single layer on a parchment-lined baking sheet. Repeat with remaining dough.

To freeze: Transfer baking sheet with gnocchi to freeze. Freeze for 2 - 3 hours then transfer to a storage container or resealable bag. To enjoy, cook from frozen adding an extra 1 - 3 minutes on the cook time.

To cook gnocchi: Bring a pot of water to a boil, size depending on the quantity of gnocchi you intend to cook. Add a generous pinch of salt. Gently drop gnocchi into pot and stir. Cook fresh gnocchi for about 5 minutes or until they float to the top and are tender throughout. Drain with a slotted spoon and toss with your favourite sauce.