Gnocchi

Ricotta Cheese Gnocchi

8 oz. ricotta cheese (strained of water for about 30min.)
2 eggs
1/2 cup fresh grated parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup white flour (I've used wheat and it just isn't the same)


Mix all ingredients except flour until well blended. Then add flour to form a soft dough. Keep hands and working surface floured. If dough is sticky add a little more flour. Form into ropes about 1/2 inch cross-section and cut into bite sized pieces. Roll with a fork to create grooves. Place in boiling water for about 4 min. Serve with favorite sauce. Gnocchi can be kept in fridge for later or frozen.

Potato/Winter Squash Gnocchi
Gnocchi can be made from potatoes, sweet potatoes, and baked winter squash instead of ricotta cheese. All are delicious.

8 oz. winter squash, sweet potato, potato
1 clove garlic (crushed)
1/2 tsp salt
1/2 tsp nutmeg
1 egg
2 cups flour

Simple bake potato, sweet potato or squash. Prep and cooking method is same as above.

Dessert Gnocchi
Dessert Gnocchi can be made from apples, persimmons, pumpkin/winter squash, etc. Add cinnamon, nutmeg, allspice, etc. Follow general proportions as above two recipes. Cooking method is the same. Serve with honey or other sweet sauce.