Ricotta gnocchi (renkoski)

4 Servings

Ingredients

Quantity Ingredient
16 ounces Ricotta cheese
¼ cup Parmesan cheese
1 teaspoon Salt
1 Clove minced garlic; or more to taste
2 Eggs
2 cups Flour

Directions

In a large bowl mix together the ricotta, Parmesan cheese, salt, garlic and eggs. Gradually mix in flour to form a soft dough. Turn dough out onto a floured board and knead to a smooth ball of dough.

Take pieces and roll out into a rope ½-inch thick. Cut into pieces ¾- to 1-inch in length. Roll on the tines of a fork.

Boil in salted water, with a little oil added, until they float to the top.

Drain and serve with a red sauce or cream sauce.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.

Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath) Notes: Gnocchi made with ricotta cheese. M. Renkoski, San Jacinto, freezes them.

Recipe by: Press-Enterprise (1998) Riverside, CA Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998

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