Tuesday, July 8, 2008


This sounds weird but its so yummy! I first had gnocci in Pisa Italy and I had never tasted something I like liked so much. Its soft and doughy pasta which is a huge hit for me. You can put whatever kind of sauce you like over it but I recommend either a pesto or some sort of cream based sauce.
1 c ricotta
1/3 c Parmesan cheese
1 egg yoke
2/3 c flour

Mix ricotta and egg yolk first then add in the grated Parmesan cheese and mix again. Last add in the flour and mix again. Roll dough into two long round strips, about and inch wide. Cut strips at inch intervals into pieces. Place little balls in boiling water all at once and cook until they all are floating, 2-3 minutes. Remove and drain.

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