From the kitchen of Stephanie Knewasser. I found
this recipe in an old school fundraiser cookbook. It
was submitted by a local Italian restaurant.
2 c ricotta (1 lb)
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.
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
|"Be with who makes you happy."