• 3 lbs Russet Potatoes (boiled until soft, chilled, peeled and mashed with no lumps!)
  • 9 oz Ricotta Cheese
  • 6 cups All Purpose Flour
  • 3 eggs
  • 1 tsp Sea Salt
  • 1/4 tsp White Pepper

 Potato Ricotta Gnocchi

image by definitelynotmartha

image by definitelynotmartha

 

 

 

 

Method:

In the bowl of a counter top electric mixer, combine the potatoes and ricotta cheese. On low, mix until completely blended . Add salt pepper and eggs, one at a time. Once mixed, add flour slowly until it just comes together. Roll dough on to the floured surface. Cut into peice and roll out into long tubes about a 1/2 inch thick, then cut into 1/2 pieces. lay pieces onto a flour dusted tray without letting the touch. repeat until all the dough is gone.

 

Cooking:

In a large pot of salted boiling water, place the gnocchi in small batches until they float. Trim the tops and repeat until all are cooked. Add in any sauce you like. Recommended sauce is  Bolognese.

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