Get full recipe here http://www.recipe30.comThis style of gnocchi is high on my list due to their fluffiness. You can make a big batch as they also freeze well and are so convenient. Use a good ricotta cheese as most supermarket brands leave in too much water for that extra weight (cheeky). That being the case, you may need to leave it to drain in a sieve or cheese cloth overnight. If in a hurry, simply ring out the water content with a clean cloth. My advice, buy it from an artisant local cheesemaker, it will be dry, the flavour nuttier and the difference will be chalk and cheese!
