Instructions: 4 TO 6 SERVINGS OVO-LACTO

These feathery gnocchi can be served with a variety of toppings, such as tomato, pesto, garlic and olive oil, or butter and grated Parmesan cheese.

Place ricotta in colander to drain. Transfer to medium bowl and add remaining ingredients except flour. Mix well. Gradually add flour, working it in until a soft yet firm ball is formed, about 3 minutes.

Divide dough into 4 equal parts. On a generously floured surface, roll each section into a log, about 1 inch in diameter and 9 inches long. Cut logs into 1-inch segments and slightly indent each with a fork. Thoroughly cover with flour and store in refrigerator or freezer until ready to use.

Bring large pot of lightly salted water to a boil. Add gnocchi to pot and stir gently to prevent sticking. When gnocchi float to top, they are cooked, about 2 to 3 minutes. (Frozen gnocchi will take a little longer to cook.) Drain well and serve with your favorite sauce

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