Ingredients
1lb ricotta cheese
1 egg
2 cups flour
1 tsp. salt
Preparation
Gently cut the flour, salt, and beaten egg into the cheese until the whole forms into a ball. Keep a little cream on hand in case it becomes too dry. If a little flour is left at the bottom that is OK. The finished product should look rough and unfinished, but all ingredients smoothly integrated. Roll into snakes about ¾" in diameter and cut into ½" pieces. Drop into boiling water and wait until they float BUT allow a little longer, until if puffs up. Serve immediately with perhaps pesto or any sauce, or over spinach with asiago or parmigiano. [To make spinach gnocchi, boil spinach leaves gently, process with a little of its water, and add to dough when mixing.]
