BULLITS

by DENISE
(QUITO, ECUADOR)

These closely resemble potato gnocchi in half the time, or are much easier to make if you are in a pickle with time and wanting gnocchi

1 pound of ricotta
1 and a half cups of flour
1 egg
parmigiano 1/4 of a cup
nutmeg (optional)

Mix all ingredients in a food processor. If you don't have one or care for one, using your hands is fine but don't overwork the dough.

Let the dough rest for half an hour, and then roll out and cut the tasty pillows.

This dough is versatile and I personally have thought of trying it with blanched rucula or spinach. The rucula gives is a hearty and unique flavor.

Make your favorite sauce and you are set to go.