Gastronomous

There are fewer things that are more enjoyable than having homemade pasta for dinner. If you thin the process is too complicated and entails gadgets you do not own ,  and do not ever feel like owning,  this recipe is for you!

No Pasta machine? No rolling pin? No Problem! You don’t need them to make these fabulous gnocchi. Just mix ricotta with flour, and egg, season to taste, and pretend you are back in Kindergarten playing with Play-Doh! I would spend many Sunday Mornings with Nonna ( Grandma) rolling out by hand and shaping these delicious treats!

Unlike long pasta which we find in the orient,  gnocchi are traditional Italian. In Tuscany they are called topini ( little mice) because of their shape. Gnocchi are a type of dumpling.  If you are a bit lazy, make malfatti( badly made) they are just as tasty!

Gnocchi are very versitile, and go well with many sauces. Try with a simple pesto, tomato sauce or a hearty meat sauce. They will be a delight either way

Ingredients:( for 4 servings)

1 lb ricotta (whole or part skim), drained
1 cup flour, plus extra for dusting
1 egg yolk
nutmeg, salt and pepper to taste

Mix the ricotta with the four, egg and condiments till a soft dough forms. Let the dough rest for 15 minutes. Follow these easy steps: Roll the dough into 1-inch thick strips. Cut strips into3/4 inch portions. If pasta is sticky dust lightly with flour. Gently roll onto gnocchi maker or a long fork if you cant find one. Let rest for 30 minutes before boiling.
To cook: Bring a large pot of water to a boil .You may salt the water if you wish but DO NOT put oil. Toss half of the gnocchi in, they will be done as soon as they float, about 2-3 minutes. Remove from water with a hand held strainer, pale in a serving bowl andcover to keep warm. Place the second half in and repeat the process.

Top with Fresh tomato sauce and grated parmesan cheese. Enjoy with a good Chianti.