0 mins.
For the ricotta gnocchi, mix ricotta, Parmesan, egg, flour and
aste.
Meanwhile, for the gnocchi, stir ricotta, 3/4 of the
ized bowl.
Add the ricotta, half the parmesan, the nutmeg
set aside.
For the gnocchi, place ricotta, parmesan (or pecorino), egg
Cook the Gnocchi:
Bring
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
Mix flour and Ricotta cheese. Add egg. On a lightly floured board, roll out with palm of hand a small amount to form a rope. Cut into bite size pieces. (Add more flour as needed.) Cook in salted, boiling water until gnocchi rise to the top. Drain well and serve with favorite sauce.
Saute vegetables in oil until browned.
Add meat and brown well.
Pour in red wine and add tomatoes, sugar and bay leaf.
Cover and simmer for 40 minutes.
Season with salt and pepper.
Mix gnocchi with ricotta and pour sauce over.
Place the ricotta in a large bowl and
ayer of paper towels. Place ricotta in lined strainer, cover and
ver large bowl.
Place ricotta cheese in the prepared strainer
Beat eggs and Ricotta cheese.
Add flour to make a soft firm dough.
Roll small pieces of dough and shape over a cheese grater. Place thumb on dough and roll forward.
Place gnocchi in a large pan of boiling water.
Cook about 20 minutes or until tender. Serve with your favorite tomato-meat sauce and sprinkle with grated cheese.
Recipe may be doubled.
Gnocchi freezes well.
xcess moisture out of the ricotta.
In a bowl, lightly
bowl along with the ricotta and mix well. Check seasoning
Stir in egg, egg yolk. ricotta and pesto. Using hands, mix
Process ricotta, eggs, 1 teaspoon salt, pepper,
Gnocchi: Add milk and bread to
For the Gnocchi:
Preheat oven to 425\
Combine ricotta, parmagiano, yolk, zest and salt
Gnocchi.
WASH potatoes and place