1 1/2 cups
all-purpose flour or fine durum semolina flour
1 large
egg, lightly beaten with a fork
1 lb
well drained whole milk ricotta cheese
pinch
salt
Directions
Mix flour and salt in a bowl. Add the ricotta cheese and egg and mix to form a dough. If dough is too sticky, add flour a little at a time.
Knead for a few minutes until smooth; cover and allow dough to rest for 30 minutes.
When ready to use, cut the dough into 4 pieces and roll each one into a rope about the thickness of your middle finger. Cut each cut rope into 1/2-inch pieces and roll each piece off the tines of a fork or butter paddle to create lines. Place them in single rows on cotton towel-lined trays until ready to use.
Bring a large pot of salted water to a boil and cook desired amount of gnocchi to the pot; they are cooked when the gnocchi bob to the top. Drain them using a fine mesh strainer and combine with tomato or butter herb sauce. Recipe makes about 8 dozen.
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