Becky posted 12-28-98 4:20 PM
Ricotta Gnocchi
6 to 8 c vegetable bouillon broth
1/2 c grated Parmesan cheese
1/2 c ricotta cheese (regular or low fat)
1/2 c flour
1 large egg, lightly beaten
2 tbsp fresh basil, parsley or cilantro, minced
green onion tops, thinly sliced
Heat the broth in a large pot until simmering. In a medium bowl, combine the two types of cheese, flour, egg, and herb (your choice) and stir until just smooth. Scoop out about 1 tbsp of the mixture with a rounded spoon and with a second spoon, smooth top into a dumpling.
Drop into the simmering soup and repeat until all the dumplings are formed. Simmer until dumplings are cooked through, about 6 minutes. Serve in a bowl with the broth and top with the green onions.