Ingredients
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2 lbs Ricotta Cheese
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1 cup Parmesan Cheesegrated
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2 and 1/2 to 3 cups Flour
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3 tsp Salt
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2 Eggsbeaten in a small bowl
Directions
Steps
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1
Done
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Combine all ingredients in large bowl except for ½ cup flour. Knead 2 – 3 minutes. |
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2
Done
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Divide the dough into several equal pieces, about the size of an orange. Flour your hands lightly. Using both hands, roll out each piece of dough with a light back-and forth motion into a roll about the thickness of your index finger. Cut each roll into 1 inch pieces. |
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3
Done
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Hold a fork with its tines against a work board, the curved part of the fork facing away from you. Starting from the curved outside bottom of the fork, press each piece of dough with your index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the work surface. Repeat with remaining pieces of dough until all the gnocchi have been formed. Place the gnocchi on a lightly floured platter or cookie sheet. They can be cooked immediately or stored in the refrigerator, uncovered, for several hours. |
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4
Done
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To cook prepare a large pot of salted boiling water. Add the gnocchi and cook for about 5 minutes or until the gnocchi float to the top. Remove the floating gnocchi and put in a serving bowl or plate. Serve with a bolognese (meat) sauce or serve with pasta sauce and a meatball! |
