Gnocchi
28 oz of Ricotta Cheese
2-5 cups of Whole Wheat flour
2 Eggs
In a large mixing bowl take one cup of flour and create a circle around the edges. Then crack two eggs and place them in the middle like a nest. Using the Ricotta gradually add and stir until extremely pasty. Next add one cup of flour and mix. Continually add 1/4 a cup of wheat flour until gnocchi is workable but does not stick to your hand in any significant way.
On a large counter space spread with flour. Then take a small piece (about the size of baseball) of the dough and begin to work with floured hands. Roll in to long even snake of dough on the counter. Once you have a even tube about the size of your finger cut off a once inch piece and shape with gnocchi shaper or make a design with fork/thumb.
Continue until all of your gnocchi are made. Then place on wax paper cookie sheets and place in freezer for one hours. Afterwards pour the gnocchi into a zip lock bag for later use.
To boil the gnocchi you will need to fill a large cooking pot half way with salt water. Then put a few drops of olive oil in the water as well, and bring to a boil. Once your gnocchi floats to the top of the water is done; remove and strain.
Sweet Pepper and Prosicutto Sauce
In large saucepan coat with olive oil then add crushed garlic and about an 1/8 a pound of prosiutto and with medium heat cook for about five minutes. Then add 1 cup of fresh corn, 1 1/2 cups of bell peppers, and a 1/4 cup of white onions diced. After about five more minutes on medium heat add oregano, and black pepper to taste. Then add a pound of gnocchi to pan and turn heat to high and simmer for one minute.
Mozzerella Spinach Bread
In large mixing bowl fill with 1 1/4 cup of warm water. Then take two spoonfuls of active yeast and mix in until water is an even brown without lumps. Then add a dash of salt and a tablespoon of sugar and stir briskly. Then add one cup of whole wheat flour and mix until pasty. After pasty add one more cup of whole wheat flour and mix. Continually add 1/4 cup of whole wheat flour until the dough forms a somewhat stickly ball that doesn't stick to the sides of the bowl.
On a workable surface flour it and place the ball of dough in the center and place a towel over it for 15 minutes. Remove towel, flour your hands, and begin to toss the dough back and forth in your hands and slamming it onto the counter. Once the dough is workable you should begin to pound as flat and as square as possible with hands. Once you have a thin square brush with olive oil and sprinkle oregano over the dough surface. Then take shredded mozerella cheese and cover. Next cover with baby spinach and begin to roll square into a loaf. Then take the loaf and place on a pizza stone or a grease bread pan. Place the load in the over for 35-45 at 400 degrees. At 30 minutes remove the loaf and brush olive oil on the loaf to create a golden brown look when finished. Remove from the oven and let stand ten minutes before serving. I recommend a large pizze cutter to create the slices and serving with a plate of balsamic vinegar for dipping.
