Romana
4
1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese
1/2 cup freshly grated parmigiano cheese plus extra
for sprinkling
pinch of salt & pepper
1 teaspoon of olive oil
4 cups marinara sauce
Serves
4
1. Using 4 cups of the flour on a wooden board
make a mound with a well in the center.
2.
Add eggs, ricotta, 1/2 cup of parmagiano and salt
& pepper in well and knead to form a dough.
3.
Knead lightly for 2 to 3 more minutes, gradually
adding remaining flour if the dough sticks to
the board or your hands.
4.
When the dough is soft and dry to the touch divide
it into pieces the size of an orange.
5.
Using both hands, roll out each piece of dough
into a roll about the size of your index finger.
6.
Cut each roll into 1/2 inch pieces.
7.
Preheat oven to 350 degrees.
8.
Bring a large pot of water to a boil. Add a teaspoon
of olive oil oil and the gnocchi.
9.
Cook, uncovered over high heat until the gnocchi
rises to the surface of the water, about 1 to
2 minutes. While the gnocchi are cooking heat
the marinara in a large saute pan over medium
heat.
10.
Remove the gnocchi from the water with a slotted
spoon and transfer to the saute pan.
11.
Saute gnocchi in sauce until coated, then transfer
to a caserole dish sprinkle with parmigianno cheese
to taste and bake in oven for 10 minutes.
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