Ingredients:
4 cups all-purpose flour
1 pinch salt
1 (15 ounce) containers ricotta cheese ( drain if very wet)
Directions:
Combine flour, salt and ricotta; mix thoroughly.
Knead dough on lightly floured board until dough is smooth.
Set dough aside on corned of floured board.
Cut small pieces from dough and quickly roll dough into a “finger thin” roll, and cut into pieces about 1/2 inch long.
Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
When they rise to the surface, remove them from the pot with a strainer.
Place in a heated bowl.
Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.