Gnocchi (Home Made)

By Rachelle

Ingredients

• 1 LB Fresh Whole Milk
• Ricotta
• 1/3 C Grated PARMESAN
• Cheese
• 1 Egg
• 1.1 /2 C Flour
• Corn Meal

Preparation

Step 1

Buy the Ricotta 1 day before
you use it. It Only lasts
5 days.
Drain the water from the
Ricotta over night in a
colander over a bowl
in the refrigerator
Cover with a clean towel.

Mix the Ricotta and parmesan
real well then add egg and mix
completely.
Last add flour a little
at a time until all incorporated.

Turn dough on a LIGHTLY floured
surface.
With floured hands, take a piece
of dough and roll it to 1/2 inch
diameter. Cut pillows between
1/4 to 1/2 inch wide. Fast freeze
on corn meal lined cookies sheet.
Continue till all dough is gone.
COOKING:
Bring a large pot of water
to a rapid boil, add salt and
gnocchi. When gnocchi rises to the
top they are done, about 5 minutes.
Serve immediately with your favorite
sauce.