2 Reviews

This is almost the exact recipe I use, which I got from my mom's cousin. For each pound of Ricotta, I use only 3/4 pound of flour. Everything else is the same. I also buy fresh ricotta from the Italian Market and let it "drain" for a few days before using it so that might be why I only use 3/4 lb flour - it's not as "wet" as the grocery store containers of ricotta. I've stopped using my mom's potato gnocchi recipe and switched to this because it is lighter and much easier to make. I'll post pictures of the gnocchi I made yesterday....instead of using a floured board, I use this gnocchi wooden block with ridges on it. Gnocchi making has never been so easy....not sure how I lived without this before! P.S. I freeze mine also and just pull out what I need. Throw them in the pot of boiling water frozen and wait until they float - about 5 minutes if that! Thanks for posting, now I don't have to post mine!

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Trixyinaz December 24, 2011

This recipe is wonderful! I have tried many recipes using potato as the main ingredient, but this one tastes the best and is the easiest to make. No more boiling potatoes and putting them through a ricer as my Italian in-laws taught me to do. It also has less carbs and more protein too!

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janconno July 18, 2009
Ma's Gnocchi