• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ricotta Gnocchi (Renkoski)

  • Recipe Submitted by on

Category: Potatoes, Side Dishes

 Ingredients List

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


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

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