From the kitchen of Stephanie Knewasser.  I found
this recipe in an old school fundraiser cookbook.  It
was submitted by a local Italian restaurant.  You may
also like
Potato Gnocchi.
2 c ricotta (1 lb)
1 egg
1 1/3 c flour

Mix well in a large bowl.
Knead on a well floured board.
If too soft, add more flour.
Roll into rope-like pieces.
Slice.
Bring approx. 4 quarts SALTED water to a boil.
Carefully drop gnochi into water.
After they float on top, cook 3-4 minutes.
Drain & serve immediately with
sauce.

Makes 3 servings
gnochhi
gnochhi
gnocchi
A sea of gnochi. After slicing indent with
thumb.
"Be with who makes you happy."
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