Potato Gnocchi with Ricotta
South Gate ,Jumeirah Essex House Hotel
New York City
9 Idaho® potatoes, baked and riced
2 cups ricotta
2 cups grated Reggiano
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