Ricotta Gnocchi

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

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 gnocchi into water.

After they float on top, cook 3-4 minutes.

Drain & serve immediately with sauce.

Makes 3 servings

NOTES

  • I found this recipe in an old school fundraiser cookbook. It was submitted by a local Italian restaurant.
  • The moisture of the ricotta will determine how much flour you need to add. You want the ricotta to be dry.

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