Cheese gnocchis (

  • Ricotta cheese
  • Yeast
  • Flour
  • 2 Eggs

Whip the eggs, then mix with the cheese and yeast, salt. Knead thoroughly and pour in the flour until the dough is dry and firm.
Make small hazelnut-sized balls and flatten them a bit.
Can be cooked straight away or frozen for later use (on cooking paper).
Cooking instructions: boil until they rise to the surface and serve with tomato sauce or simply garlic and butter.
Originial recipe found here.



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