Kim V's Ricotta Gnocci
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 3 min | Yield: 8 Gnocci |
Light and fluffy gnocci made with ricotta and parmesan cheese.
Ingredients
- 15 oz Sargento Part-Skim Ricotta Cheese
- 1/2 cup Bread Flour
- 1 egg
- 1 cup Parmesan Cheese
- 1 tbsp Nutmeg, Ground
Directions
Mix all ingredients until combined. Form ball and wrap in plastic. Refridgerate for one hour.
Remove dough and cut into fourths. On floured board roll out in quarter into a rope about 1 inch thick. Cut into one inch pieces. Place on parchment and flour lined sheet.
Boil large pot with salted water. Add gnocci a few at a time. Cook until they float to surface. About 3 minutes.
Drain with slotted spoon and serve with favorite sauce.