Jeannine’s Gnocchi

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 A high school friend shared this recipe with me that was given to her by her sister.  Thank you both Jeannine Pompeo Coburn & Karen Pompeo Burke


  • 1 container of ricotta cheese
  • Enough flour to fill the ricotta cheese container, plus about an extra cup
  •  Two eggs
  •  Water
  •  Salt


  • Empty the ricotta into a large bowl
  • In a small bowl, whisk the two eggs, then combine with the ricotta
  • Fill the empty ricotta container with flour
  • Gradually mix in the flour to the ricotta mixture.  Towards the end, you may need to use your hands.
  • Spread some flour on a clean dry surface.  Taking handfuls of dough, roll the dough into snakes.  Cut snakes into small bite-size pieces.
  • Bring a large pot of water to a boil.
  • Drop the gnocchi into the water and cook for about five minutes, or until they float to the top
  • Enjoy with whatever toppings you like on pasta.  I prefer marinara sauce, wihle my daughter prefers butter and salt

If you are a person who just can not get enough garlic then you can also add garlic powder to the flour mixture. However, it’s best to make a simple marinade of fresh garlic Olive oil crushed tomatoes basil and a pinch of hot red pepper flakes and salt. Simple and authentic.

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