Potato Gnocchi with Ricotta


  • 9 Idaho® potatoes, baked and riced
  • 2 cups ricotta
  • 2 cups grated Reggiano
  • 3 eggs
  • 1 1/2 quarts flour
  • Salt and pepper to taste


  1. In a Hobart, mix the potatoes, a handful of flour, and cheese until well blended.
  2. On a clean, flat surface, dusted with flour and knead the eggs and leftover flour into a smooth dough. Do not overwork the dough.
  3. Roll pieces of the dough into long cylinders about 1/2 inch in diameter. Cut and shape and place in gently boiling water until they float. Remove to an ice bath to cool
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Kerry Heffernan
South Gate ,Jumeirah Essex House Hotel
New York City

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