Cheese and Potato Gnocchi

INGREDIENTS
-3 lbs of Ricotta
-2 eggs
-2 med sized potatoes
-1 ¾ cup of flour

DIRECTIONS
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

Sauce

-Gorgonzola cheese
-Milk
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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s