Gnocci are essentially Italian dumplings made with flour, ricotta, egg and
a little salt. They are boiled and serve smothered in sauce.
David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
University of Cincinnati Clermont College
Batavia OH 45103
6 July 2003;
This page has been accessed
times since 6 July 2003.
1 lb. Ricotta cheese
2 cups Flour (or enough to fill the
Pinch of salt
Mix all ingredients,
kneading to finish blending. Let stand for 15 minutes. Roll into ropes about
as thick as your
thumb using hands
and afloured surface. Cut into one-inch pieces. Roll with fork to impress
lines, press with
thumb to make indentation.
Drop into boiling water and cook until they rise to surface, about
10 minutes. Serve
with your favorite spaghetti sauce and freshly grated Parmesian cheese.
Will try to get some pictures one of these days...
Fankhauser's Cheese Page
Go to David Fankhauser's
Send Email to: FANKHADB@UC.EDU