2 c. flour
2 c. Ricotta cheese
2 eggs
Put flour, Ricotta and eggs in mixing bowl, and with a large spoon blend ingredients into a large ball. Place dough on a floured board and roll into a ball again. Add more flour, if necessary, to prevent sticking. Roll small amounts of dough, forming cigar sized strands. Cut each strand into 1" pieces. With your knuckle or index finger, form a dent in the center of each.
Drop into lots of boiling water (they will sink) and cook about 8 to 10 minutes. When gnocchi float to the top of the boiling water, they are done.
Drain and place on a large platter. Top with Marinara sauce or your favorite spaghetti sauce. Serves 4 to 8 people.
