0/5
(0 Votes)
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
Preparation
Step 1
Make sure the dough rolls without sticking. Form a log, cut into pieces and roll. Cook in rapidly boing water.
You'll also love
-
Slow Cooker Chicken and Sausage... 0/5 (0 Votes) -
lite blackberry cobbler 0/5 (0 Votes)
You'll also love
-
Mardi Gras Pasta with Shrimp and... 0/5 (0 Votes) -
Hooter's Pasta Salad Top Secret... 0/5 (0 Votes)