Ricotta Gnocchi

By Staff |


49 oz Ricotta

26 oz all-purpose flour

1 oz parmesan Cheese

15 Salt

5 ea. Extra large eggs

Zest of 2 lemons


photo credit:  flickr

photo credit: flickr

Beat eggs, pour over rest of ingredients. Knead until smooth dough just forms. Place in ½ hotel pan and rest 30 minutes. Roll into logs cut into ½ inch pieces and freeze.