-3 lbs of Ricotta
-2 med sized potatoes
-1 ¾ cup of flour
1). Boil and mash potatoes
2). Mix 2 eggs, potatoes with the three pounds of ricotta and 1 ¾ cup of flour
3). Kneed together until moist. Flour surface, roll dough in rope length. Flour knife before cutting and hands so dough does not stick. Cut on a 45 degree angle. Make about ½ inch cuts
1). Simmer milk until it almost comes to a boil then add approximately ½ cup of gorgonzola to 3 cups of milk. Add gnocchi when sauce comes to a full simmer.