Prep 15 mins
Cook 10 mins
Posted for ZWT 7 and a tried and test recipes I've had for ages.
- 500 g ricotta cheese
- 1⁄2 cup romano cheese
- 1⁄4 cup butter
- 4 eggs, well beaten
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- Mix all ingredients together until well mixed.
- Roll dough into pencil-like rope about 2cm thick. Cut 4cm pieces.
- Drop into boiling salted water. Let cook until gnocchi float on top.
- Remove with slotted spoon. Toss gently with your favorite sauce. Top with romano cheese.
Reviewed for ZWT7. I made this recipe as stated, except for using sorghum flour and one teaspoon of xanthan gum in place of the regular wheat flour to make these gluten-free. The mixture was so wet, that I needed to add an additional cup and a half of flour (1 cup sorghum and 1/2 cup tapioca starch). I'm not sure if the amounts are a bit off in this recipe , as four eggs seems like a lot, or it was the changes to make this recipe gluten-free suitable. Having said that, these were fantastic!! Really enjoyed them, soft and cheesey served with a bottled Italina Pasta sauce and freshly cracked pepper and finely grated cheese over the top. Delicious!!! Photo also being posted