In a large mixing bowl, mix the ricotta, egg, Romano, and flour with a spoon. Do not beat or whip. The dough is ready when it no longer sticks to the sides of the bowl. Add more flour if needed. Sprinkle the surface of a pastry board with flour. Using one-quarter of the dough, roll out into a rope about 3/4 inch thick. Working quickly, while the dough is still warm, use a knife to cut off 1/2-inch pieces. Repeat until you have used all the dough. Place the gnocchi on a tray, leaving a space between pieces to prevent them from sticking together.
Bring a large pot of water to a boil, add salt, and drop the gnocchi into the boiling water. Adjust the heat to keep the water at a simmer. The gnocchi are done when they float to the top and are slightly firm to the touch, 3 to 4 minutes. Remove with a slotted spoon. Add your favorite sauce and serve.
Serves: 2 - 3
Reprinted with permission from © Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendry Restaurant, by Jasper J. Mirabile, Jr., published by Andrews McMeel click for book review
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