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Ricotta Gnocchi
December 31, 2011

Excellent gnocchi recipe and didn't have to add any additional flour (didn't make the sauce). There is a trick that will make this come out perfect, except it adds one easy step. It's straining the ricotta, but you can't just stick it in a strainer like you would peas as folks tried. So here's what you do: When you're at the store, buy the 15/16 oz container of ricotta (you'll use the whole thing). Head over the isle where they sell cooking wear and pick up some cheesecloth. It run $2-5 depending on where you live. Fold it over 4 or more times. Put 1/2 of ricotta in the cheesecloth and squeeze the moisture out of it. Do the same with the other 1/2. You'll end up with 1 cup of dense ricotta. Voila! Perfect for gnocchi making. I also used 1/2 ww flour and 1/2 regular flour; minced garlic instead of powdered. Finally, instead of rolling it out and messing up the counters, I did it old school style and just pinched very small amounts (abt. 1 1/2 tsp) and rolled them. I ended up with 50 gnocchi. Perfect! Definitely a keeper.

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