Ricotta Gnocchi (Renkoski)

Ready in 1 hour

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16 oz Ricotta cheese
2 c Flour
2 Eggs
1 ts Salt
1 Clove minced garlic; or more
1/4 c Parmesan cheese

Original recipe makes 4 Servings



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 on Feb 18, 1998

Calories Per Serving: 619 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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