Potato Gnocchi with Ricotta

Name: Potato Gnocchi with Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Jamie Geller Test Kitchens • Apr 27, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Recipe courtesy of Chef Kerry Heffernan
South Gate, Jumeirah Essex House hotel
New York City

Potato Gnocchi with Ricotta

Prep Time 15

Cook Time 15

Total Time 30

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Servings

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

Instructions

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