You will need:

1 cup of flour

1 cup of ricotta cheese

¼ teaspoon of salt

1 jar of spaghetti sauce, 1 lb. 10 oz. or 737 g.

2 large bowls

1 Dutch oven or large kettle

To Make:

Fill the Dutch oven or other large kettle about 2/3 full of water and set to boil. Add a little salt to the water if desired.

In a large bowl, mix ricotta cheese, salt and flour together with hands until thoroughly blended together. If the dough is still sticky add some flour and work in until it is not sticky. Do not use too much flour or work the dough too long or it will get ‘tough’.

There are two ways to ‘roll’ gnocchis. The kids love helping with this part. ^_^;

1. Pinch off a piece of the dough and roll into a ball about 1 inch in diameter or a little bigger. Press thumb into the center to make a dimple. (The pieces will look like little pillows.)

OR

2. Pinch off a piece of the dough and roll into a little hot dog shape, about ½ inch thick and about 2 inches long.

Put rolled gnocchis into the other bowl as they are made.

When all of the dough is rolled, drop the gnocchis gently into boiling salted water about 20 at a time for about 3 minutes until the gnoccis float and the water returns to a rolling boil.

Pour 1/2 of the spaghetti sauce into the baking dish. As the gnoccis are finished boiling, remove them with a slotted spoon and put them in the baking pan. When all of the gnoccis have been boiled, cover them with the remaining spaghetti sauce.

Bake at 350 F for 10-15 minutes or till sauce is bubbly. Shredded cheese can be melted over the top if desired.

A 'nuther grate experiment from John's kitchen!

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