Ricotta Gnocchi
Ingredients
1 pound ricotta cheese
1 cup all purpose flour and more for sprinkling on the board
2 tablespoons Parmesan cheese
1/4 teaspoon salt
Directions
Fill a medium stockpot half way with water, salt it and boil on high heat.
In a large bowl, combine ricotta cheese, flour, Parmesan cheese and salt.
With either a spoon or your hands, mix ingredients well. Dough should be a little sticky and not dry.
Sprinkle flour on a pastry board or counter. Be sure to add enough so you can roll the gnocchi dough into snakes without trouble.
Break off a small ball of dough and roll the ball into snake and, using a knife, cut snake into 1 inch pieces.
Repeat until all dough is used up.
Place cut gnocchi on jelly roll pan to freeze or refrigerate until you are ready to cook them.
Put gnocchi in three at a time until all the gnocchi are in the boiling water together and stir once.
Stand there and fish gnocchi out as they float to top of the water (3 – 5 minutes).
Place cooked gnocchi in bowl.
Serve right away with a sauce or butter or olive oil.
