ricotta gnocchi with garden veggies

This recipe is adapted from a favorite cookbook that I picked up in Rehobeth last summer with hot pants Dan. The book is titled, A Colorful Cookbook: Apples for Jam, by Tessa Kiros. Tess, unlike me, is world traveled and schooled in fine cooking. Like me, her father is Greek and she loves color, simplicity, and pure food. Paging through her cookbook is like walking through a scrapbook of her childhood while unwrapping the gift of memories that she is going to give her children. I am charmed by this book.

So, I'm tooling around in the white section and find a simple recipe to compliment the yummy tomatoes and basil that are in the garden. I only have to turn the stove on for a bit to cook up these babies, it should not get too hot in this kitchen.
It took less than 10 minutes to prepare these little cheesy pillows. The were amazing!

15 oz cups ricotta cheese (Russo's Gourmet Food Market, for locals)
5 T grated Parmesan cheese
1 cup, scant all purpose flour
garlic powder, just a sprinkle
salt, just a pinchMix all of the ingredients together. Place in the fridge to chill. I found it easier to work with when it was cold. You will only need a bit of flour on your work surface and hands to roll out the mixture. You want to be careful not to make these heavy with excess flour and don't press had when working with the "dough." be gentle! Divide the mixture into 4 parts. Roll each portion out until it is a little thicker than your thumb and cut into pieces about 1/2 inch long.

Bring a large pan of salted water to a boil. Drop the gnocchi into the boiling water and cook for about 45 seconds, until they float to the surface. As they float up, lift them out with a slotted spoon and place them onto serving plate.