Ricotta Gnocchi | Snapper Livornese | Veal Braciola | Veal Milanese | Coconut Cake

2 LBS FRESH RICOTTA 1 CUP PARMIGIANO 2 CUPS FLOUR SALT TO TASTE FRESH GROUND PEPPER IN A LARGE MIXING BOWL COMBINE RICOTTA, PARMIGIANO, FLOUR, SALT AND PEPPER. GENTLY BLEND ALL INGREDIENTS WITH A SPATULA. DOUGH SHOULD BE LIGHTLY STICKY (ADD A SMALL AMOUNT OF FLOUR IF DOUGH STICKS TO HANDS). FORM A BALL AND CUT INTO SMALL SECTIONS. ROLL EACH PIECE TO FORM A LONG TUBULAR SHAPE APPROXIMATELY 1/2 INCH IN DIAMETER. MAKE DIAGONAL CUTS APPROXIMATELY 1/2 INCH LONG. PLACE CUT GNOCCHI ON A LIGHTLY FLOUR COTTON TOWEL AND REFRIGERATE UNTIL READY TO COOK. CAREFULLY PLACE GNOCCHI IN BOILING WATER. COOKING TIME IS APPROXIMATELY 15 SECONDS OR WHEN GNOCCHI RISE TO THE TOP. REMOVE WITH A SLOTTED SPOON AND PLACE IN A BOWL AND GENTLY TOSS IN MARINARA.