Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Ricotta Gnocchi




Source of Recipe


Mangia Bene Pasta


List of Ingredients




1-1/2 lb. ricotta cheese
1 cup all-purpose flour
1 egg and 1 egg yolk, beaten together
1 TB. fresh parsley, chopped
1 tsp. salt
¼ tsp. pepper
¼ tsp. ground nutmeg


Recipe



Place the ricotta in a strainer over a bowl.

Place in the refrigerator for 1-2 hours to drain excess liquid from the cheese.

In a bowl, combine the drained ricotta, flour, eggs, parsley, salt, pepper, and nutmeg.

Stir gently until a soft dough forms, adding a little more flour if it is too sticky.
Dust your work surface with flour.

To form the gnocchi, use a teaspoon to scoop up about a 1-inch ball of dough.

Use another spoon or a floured finger to push the dough off and shape into a smooth oval.

Place the formed gnocchi on a lightly floured surface.

Cook the gnocchi in boiling, salted water 2-3 minutes or until they float to the surface.

Remove and mix gently with your desired sauce.

Serves 4.