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
South Gate ,Jumeirah Essex House Hotel
New York City