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
- In a Hobart, mix the potatoes, a handful of flour, and cheese until well blended.
- On a clean, flat surface, dusted with flour and knead the eggs and leftover flour into a smooth dough. Do not overwork the dough.
- 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