Main Dishes |
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Gnocchi - 2005
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Blend ingredients together in a large bowl, forming a big ball. Put dough on floured board and roll into ball once again, adding flour as needed to prevent dough sticking.
Separate dough into small balls and roll into cigar sized strands. Cut each strand into 1-inch pieces. Form a dent with your knuckle or fork.
Bring a large pot of salted water to a boil. Drop pieces of dough into the water. They will sink right away. When they're cooked and done, they will float to the top (5-10 minutes). Pull out with slotted spoon or drain.
Serve with your favorite tomato-based sauce and sprinkle with grated cheese.
This is much more filling than it looks! Pronounced.... Nee-yoke-ee… I call it delicious!
- 2 cups flour
- 2 cups ricotta cheese
- 2 eggs
- parmesan cheese -- grated
PREPARATION
Blend ingredients together in a large bowl, forming a big ball. Put dough on floured board and roll into ball once again, adding flour as needed to prevent dough sticking.
Separate dough into small balls and roll into cigar sized strands. Cut each strand into 1-inch pieces. Form a dent with your knuckle or fork.
Bring a large pot of salted water to a boil. Drop pieces of dough into the water. They will sink right away. When they're cooked and done, they will float to the top (5-10 minutes). Pull out with slotted spoon or drain.
Serve with your favorite tomato-based sauce and sprinkle with grated cheese.
This is much more filling than it looks! Pronounced.... Nee-yoke-ee… I call it delicious!
