1/2 lb grated mozzarella cheese
1 bunch parsley (handful)
3 lg cloves of fresh garlic
1 lb ricotta cheese
1/4 cup grated parmesan or other hard cheese
1 1/4 cup GF flour blend- I used Bette Hagman’s gourmet blend with rice flour, tapioca starch, and cornstarch
1/2 tsp salt
Pepper as desired
olive oil or melted butter
Basil or spinach pesto
GF Brown rice spaghetti like Tinkyada or Trader Joe’s brand
Bring water to boil in a large pan. Put mozzarella in a bowl with minced parsley and pressed garlic. Combine ricotta and eggs in food processor or with a mixer. Add to mozzarella in bowl and add parmesan, and flour. Season with salt and pepper. Mix and form into large ball of malleable dough. Create little balls or ovals of dough to taste. I tried 1 tbsp of dough for a large “fresh mozzarella ball” type experience, but also froze some gnocchi balls that used about 1 1/2 tsp of cheese dough. Lower heat in pan and drop in your gnocchi, simmering for up to 15 minutes. (Less time for smaller balls.) Remove with strainer or slotted spoon and drain. If you want, chill slightly in refrigerator or freezer.
Boil pasta, and ready sauces.
Heat the broiler, spray baking pan with non stick cooking spray or brush with butter and oil, put gnocchi on pan and brush with butter or oil OR spray with cooking spray. Sprinkle with reserved parmesan if desired, and place under broiler until golden, turning over once if you want an even golden brown. Enjoy with pasta and sauce of choice.