1. 1

   Step 1

   Combine 15 oz ricotta, 1 egg, 1 egg yolk, 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg in a bowl.

2. 2

   Step 2

   Gradually add 1 1/2 cups all-purpose flour, mixing until a soft, slightly sticky dough forms.

3. 3

   Step 3

   Shape the dough into a disk on a floured plate, cover, and refrigerate for 30 minutes.

   Timer 30 min
4. 4

   Step 4

   Sauté 4 oz chopped bacon in a skillet until crisp. Remove bacon, add 3 Tbsp butter to the fat, and set aside.

5. 5

   Step 5

   Bring a large pot of salted water to a boil.

6. 6

   Step 6

   Divide the chilled dough into 4 pieces. Roll each into a 3/4-inch thick log and cut into 3/4-inch chunks.

7. 7

   Step 7

   Cook the gnocchi in the boiling water in batches until they float, then cook for 2 more minutes.

   Timer 2 min
8. 8

   Step 8

   Remove the cooked gnocchi from the water using a strainer.

9. 9

   Step 9

   Optional: Reheat the bacon-butter skillet and sauté the gnocchi for 2 minutes per side until golden.

   Timer 4 min

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