Side Pannel
Ricotta Gnocchi (Renkoski)
Ricotta Gnocchi (Renkoski)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
them.
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
them.
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