1 lb. ricotta cheese
1 tsp. baking powder
2 1/4 c. flour (approx.)
2 eggs, whipped slightly
1/4 tsp. salt

Mix together ricotta cheese, eggs, baking powder and salt. Add flour slowly, kneading thoroughly. More or less flour should be used until the dough is dry and firm. Pinch off, small hazelnut size pieces of dough; roll in ball and then flatten slightly. Gnocchi can be used immediately or laid out on cookie sheets to be frozen and then stored in meal size packages.

To serve, boil until gnocchi rises to top of water. Serve with your favorite pasta sauce or simply with butter and garlic.