In a large bowl mix together the ricotta, Parmesan cheese, salt, garlic and eggs. Gradually mix in flour to form a soft dough. Turn dough out onto a floured board and knead to a smooth ball of dough.

Take pieces and roll out into a rope 1/2-inch thick. Cut into pieces 3/4- to 1-inch in length. Roll on the tines of a fork.

Boil in salted water, with a little oil added, until they float to the top. Drain and serve with a red sauce or cream sauce.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise. Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)

them.