Yield: 1 Servings
Categories: Pasta, Eggs/cheese, Ethnic
1 lb Riccota cheese 1/2 c Romano cheese 1/4 c Butter 4 Eggs well beaten 1/3 c Flour 1/2 ts Salt Recipe by: Foodview Mix all ingredients together until well mixed. Roll dough into pencil-like rope about 3/4 inch thick. Drop into boiling salted water. Let cook until gnocchi float on top. Remove with slotted spoon. Toss gently with your favorite sauce. Top with romano cheese. Serves 8.