| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Side dish, Potatoes |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Ricotta cheese |
| 1/4 |
c |
Parmesan cheese |
| 1 |
ts |
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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