Potato Gnocchi

Ingredients:

2 lbs. potatoes (4 large)

1 C. all purpose flour

1 egg

¼ C. ricotta cheese

egg, beaten

S/P to taste

Directions:

Wash potatoes and bake in a 450˚F oven until fork tender.

Cool enough to handle. Peel potatoes and cut in four. Use a potato ricer to press one piece of a potato at a time over a clean work surface.

Drizzle egg over potatoes and dot with ricotta cheese.

Sift the flour mixture over the potatoes.

Use a bench scraper or your hands to mix all ingredients together. Dust work surface with flour and gently knead, roll and fold. DO NOT OVER KNEAD. Knead until a soft dough is formed.

Roll dough into a large log (like a snake) Divide into 8 pieces.

Roll each piece of dough into a thin log and cut into 1’ gnocchi.

Roll gnocchi over a floured fork or a gnocchi paddle.

Transfer formed gnocchi to a parchment-lined sheet pan dusted with flour, keeping them in a single layer.

Cook gnocchi in 3-4 batches in salted water. As soon as gnocchi floats, cook for 1 minute and lift out of the pot then transfer to a warm sauce or finish in a skillet.

ENJOY!

Serves 4