"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Ricotta Gnocchi Recipe

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This recipe for Ricotta Gnocchi, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gwen (Lynne) Spaulding
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour, semolina is best, can use white
2-15 oz containers ricotta cheese, part skim
1 egg, salt, pepper, grated cheese


Jarred or homemade sauce

Directions:
Directions:
Combine above (except for sauce), sprinkle bread board or counter with flour, take a "chunk" from mixture and roll into a large thin log (similar to a clothes line) cut into 1 1/2 " pieces. Use back of fork to mark indentations on each piece. Lay on wax paper lined cookie sheet. Repeat until all gnocchi dough is used up. Put into freezer to set up. After gnocchi are hardened, either remove and store in an airtight container until ready to use, or cook. Pot a pot of salted water on to boil, cook gnocchi about 2-3 minutes until they rise to the top. Then remove and serve covered with your favorite sauce and lots of grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
This recipe is from Rosie Felice. She was the mother-in-law of my co-worker Diane, and she shared many Italian recipes with all of us.

 

 

 

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