Potato and Ricotta Gnocchi
Potato and Ricotta Gnocchi
  • 2 cups riced potato
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1 1/2 cups “00” flour, plus more for dusting

Combine the potato, ricotta, eggs and 1 teaspoon salt in a large mixing bowl. Slowly add the flour, mixing well.

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a long rope about 5/8 inch in diameter. Cut the rope into 5/8-inch pieces. Roll the pieces off the times of a fork or off a gnocchi board. Dust some parchment paper with flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough.

Cook the gnocchi in boiling water for about 2 minutes.

Drain and serve with your favorite sauce.

(We had them with homemade meatballs and Victor’s homemade sauce.)