Ricotta Gnocchi

By Marylee

Authentic abruzzo ricotta gnocchi from my cousin, Rafaelo.

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.