From the kitchen of Stephanie Knewasser. I found this recipe
in an old school cookbook. It was submitted by a local Italian
restaurant.
in an old school cookbook. It was submitted by a local Italian
restaurant.
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
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
| A sea of gnochi. After slicing indent with thumb. |
| Gnochi |
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