Date: Mon, 08 Nov 93 07:36:00 EST
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
1/4 cup non-fat ricotta cheese
1 cup mashed potatoes
1 3/4 cup flour
1/2 tsp salt
In a large bowl mix ricotta, potatoes, flour and salt. Keep adding a little
flour at a time until dough is formed.
On a floured board roll out a golf ball size of dough into a half inch
tube. Cut into 3/4 inch pieces. With thumb, roll while depressing into a
concave shell shape.
Place on a floured cookie sheet and refrigerate. Boil 2 qts of water.
Add gnocchi and boil for seven to eight minutes. May be served with