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Place the soft ricotta cheese and Grana Padano cheese in a large bowl and mix by folding ingredients together. Add a small amount of flour to bind the dough and absorb excess moisture. |
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Kneed the dough on a lightly floured work surface. It is important not to add too much flour because the gnocchi may get heavy. |
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Take a large piece of dough and roll it out into thin logs, approximately 3/4-inch thick. Cut them into 1/2-inch wide cubes.
Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will allow the sauce to get trapped on the surface of the gnocchi. |
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Place gnocchi on a tray in a single layer underneath a cloth to prevent drying out. May be set in fridge or freezer until needed. |
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To cook the gnocchi, place in a pot of boiling salted water for about a minute or until they float to the surface. |
