Ingredients (4 people)
1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)
Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.
Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
Repeat with the rest of the dough, quarter by quarter.
Cook the gnocchi in the boiling water for 2 minutes or until they float.
Serve tossed with a bit of the Lime-cilantro butter sauce