Once you have eaten these gnocchi, you will never go back to using
potatoes.

Ricotta Gnocchi

1 lb. ricotta cheese
1 large egg
mix and add
1 1/4 cup of flour
pinch of salt

Mix soft dough, but not sticky. Let it rest for 5 minutes. Roll in to a
long rope. Cut into one inch pieces. boil water in a large pot and add a
teaspoon of sallt. when it starts to boil, drop the one inch pieces in and
stir a few times. when they come up to the top, they are done. serve with
your favorite tomatoe or cheese sauce. they are so tender that they almost
melt in your mouth.



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