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- Ricotta Gnocchi
- (Gnocchi di Ricotta)
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Ingredients:
12 oz fresh ricotta cheese, well drained
4 eggs (2 whole, 2 yolks)
Flour
3 and 1/2 oz Parmigiano cheese
Salt
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- Directions:
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- Sieve ricotta cheese into a bowl.
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- Add the eggs (2 whole and 2 yolks), half the
Parmigiano cheese and a pinch of salt.
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- Mix well with a wooden spoon, adding as
much flour as needed to make firm but soft dough so that the gnocchi
will hold their shape. The quantity of flour given in this recipe is
only an approximation; more may be needed if the ricotta has not been
properly drained.
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- Make dumplings about the size of a walnut using a
dessert spoon.
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- Bring a generous amount of salted water to boil in a
large pot, add the gnocchi and stir gently.
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- Cook until the gnocchi float to the top.
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- Drain and arrange in layers in a soup tureen,
seasoning each layer with the sauce of your choice and the rest of the
Parmigiano cheese.
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- The favorite sauces with this gnocchi are a light
tomato sauce, or melted butter and grated Parmigiano cheese. Serve very hot.
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- Note: In order to allow the condiment to
develop its full favor, keep care to warm the platter with gnocchi in a
bain-marie for 5 minutes before serving.
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