Gnocchi

Ingredients:

15 oz container ricotta cheese

1 egg, slightly beaten

3c. Flour

Procedure:

In a large bowl, combine ricotta and egg. Add flour gradually, until it is firm enough to handle. Turn out onto floured board and knead it into a nice firm dough.

Roll 3/4 inch thick, then cut off pieces about 3/4 in wide, so you have a nice piece of 'rope'. Roll the rope inot a longer one, about 1/2 inch in diameter. Cut off little square pillows. Using the index and middle finger of one hand, press and roll each little pillow in flour on the board, until it curls around your fingers and has a nice little hollow inside.

Cook in rapidly boiling salted water until the gnocchi rise to the top. Skip with a slotted spoon. Serve with tomato sauce and romano cheese.

Source: Elda Olevano via Lena Driscoll

Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.