Gnocchi

	GNOCCHI 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.

Gnocci are essentially Italian dumplings made with flour, ricotta, egg and a little salt. They are boiled and serve smothered in sauce.

CHEESE GNOCCI

        1 lb. Ricotta cheese
        2 cups Flour (or enough to fill the Ricotta container)
        1 egg
        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...

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GNOCCHI