Pizza Today Recipes

Ricotta Gnocchi



1 pound ricotta cheese
1 egg
½ cup grated Parmesan cheese
¾ cup flour
1 teaspoon salt


Mix the ingredients together to form a soft dough. If it's too sticky, add a little more flour — a little at a time — until you can roll the dough out on the counter.

Roll it out into a rope form and cut even pieces. You can press them with your thumb, roll them over the back of a fork with your finger or roll them over a gnocchi board that puts lines on them. Boil them in salted water for about 4 to 5 minutes. Drain them and immediately toss them in your favorite sauce and serve.

There are virtually hundreds of sauce options. Garlic butter would be great, but if you really wanted to stick with a ricotta theme, you could mix some ricotta with marinara to make a tomato cream sauce. You can even make an untraditional Alfredo sauce by draining the gnocchi, tossing it with some melted garlic butter, a cup of ricotta, ½ cup of Parmesan and ½ cup of cream.

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