Gnocchi di Ricotta
Ricotta Gnocchi

12 oz. fresh ricotta, well drained
4 eggs (2 whole, 2 yolks)
Flour
3 1/2 oz. Parmigiano
Salt

Sieve ricotta into a bowl. Add the eggs (2 whole and 2 yolks), half the Parmigiano
and a pinch of salt. Mix well with a wooden spoon, adding as much flour as needed to
make firm but soft dough so that the gnocchi will hold their shape. The quantity of
flour given in this recipe is only an approximation; more may be needed if the
ricotta has not been properly drained. Make dumplings about the size of a walnut
using a dessert spoon. Bring a generous amount of salted water to boil in a large
pot, add the gnocchi and stir gently. Cook until the gnocchi float to the top.
Drain and arrange in layers in a soup tureen, seasoning each layer with the sauce of
your choice and the rest of the Parmigiano. The favorite sauces with this gnocchi
are a light tomato sauce, or melted butter and grated Parmigiano. Serve very hot.
Note: In order to allow the condiment to develop its full favor, keep care to warm
the platter with gnocchi in a bain-marie for 5 mins. before serving.

That's it!


"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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