Ricotta Gnocchi (renkoski)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Potatoes, Side dish | 4 | Servings |
INGREDIENTS
| 16 | oz | Ricotta cheese |
| 1/4 | c | Parmesan cheese |
| 1 | t | Salt |
| 1 | Clove minced garlic, or more | |
| to taste | ||
| 2 | Eggs | |
| 2 | c | Flour |
INSTRUCTIONS
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 1/2-inch thick. Cut into pieces 3/4- 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@wizard.ucr.edu> on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 448
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 133.7mg
Sodium: 855.6mg
Potassium: 254.1mg
Carbohydrates: 54.2g
Fiber: 1.7g
Sugar: <1g
Protein: 25g