Gnocchi can be made 2 ways… with potato or Ricotta cheese.  I use my grandmother’s recipe to make mine and use Ricotta.

What you’ll need:

3 lbs         Ricotta Cheese

2lbs+        Flour (you’ll need to add more than 2 lbs so that the dough isn’t sticky and also for rolling the dough)

3                eggs

handfull of parmesan (I use Locatelli instead)

Gnocchi boards or forks

Step 1 – Put wax paper on cookie sheets.

Step 2 – Measure out ingredients and make “well” in center of flour.

Step 3 – Mix together eggs, Ricotta and parmesan.

Step 4 – add wet mixture to well in flour and knead dough (don’t over-knead or the dough will become tough).

Step 5 – Wet a towel with water, wring it out and cover dough so it doesn’t dry out.  Cut of small amount of dough off.

Step 6 – Roll into long “rope” and cut into small pieces.

Step 7 – Roll pieces of dough on gnocchi boards or forks.

Step 8 – Freeze gnocchis on cookie sheets then put into freezer bags (you can also cook the fresh gnocchis).

Step 9 – Cook in boiling water until they all float.  Serve in a dish with gravy (we don’t call it sauce!) and enjoy!