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Ricotta Gnocchi

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Authentic abruzzo ricotta gnocchi from my cousin, Rafaelo.

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Ingredients

  • Ricotta gnocchi
  • 2 pounds ricotta
  • Start with a pound of flour and add until a soft dough is formed
  • Add pecorino Romano
  • Add 1 egg per pound of ricotta
  • Drizzle a little olive oil

Details

Preparation

Step 1

Make sure the dough rolls without sticking. Form a log, cut into pieces and roll. Cook in rapidly boing water.

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