Potato Gnocchi with Ricotta
Recipe courtesy of Chef Kerry Heffernan
South Gate, Jumeirah Essex House hotel
New York City
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 9 Idaho Potatoes, baked and riced
- 2 cups Ricotta
- 2 cups Grated reggiano
- 3 Eggs
- 1 1/2 qts Flour
- Salt and pepper to taste
Preparation
Preparation
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
Special instructions
Recipe courtesy of Chef Kerry Heffernan
South Gate, Jumeirah Essex House hotel
New York City
Source: Idaho Potato Commission
