Danielle DeMello is a technology and engineering teacher at Pascack Valley High School, and her favorite holiday recipe is ricotta gnocchi passed down from her grandmother.

“My Grandma Kate passed this recipe down from her parents, who were born in Genoa, Italy. Our family enjoys this warm, comforting pasta throughout the winter, especially at Thanksgiving and Christmas,” said DeMello. “Making gnocchi for the holidays at Grandma’s house with my cousins is one of my most cherished memories.”

Ricotta Gnocchi

Ingredients:

• 1 cup of ricotta cheese
• 1 cup of all-purpose flour
• Pinch of salt

Instructions:

Step 1: Make the dough

In a bowl, combine the ricotta, flour, and a pinch of salt. Mix until a soft dough forms. If the dough feels very sticky, add a little more flour, a tablespoon at a time.

Step 2: Shape the gnocchi

Transfer the dough to a lightly floured surface. Roll it into long ropes about ¾ inch thick.

Step 3: Cut the pieces

Cut each rope into bite-sized pieces (about ¾ inch long).

Step 4: Add grooves

Using a fork, gently roll each piece down the tines to create grooves. (This helps the sauce cling to the gnocchi.)

Step 5: Cook

Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface—usually 2–3 minutes. Remove with a slotted spoon.

Step 6: Serve

Toss immediately with homemade ragù sauce and serve warm.