Potato Gnocchi with Ricotta

Potato Gnocchi with Ricotta

Source:
Kerry Heffernan
South Gate ,Jumeirah Essex House Hotel
New York City

Ingredients:

Directions:

  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