Gnocchi 2

This is just a quick add-on to the gnocchi post, except that this time I made ricotta gnocchi. Basically, i used 2 lbs of ricotta, 4 eggs and 6 1/2-7 c AP flour, and a dash of sea salt. They turned out great, although I will continue to work on them to make them as light as possible...

The beginning...

The process...

Ready for the freezer...

And the work station. Homemade red sauce, gnocchi, meatballs, and anisette...nice.


Buon Appetito!