POTATO-RICOTTA GNOCCHI
Homemade gnocchi that is soft and will melt in your mouth. I usually use a blush sauce to finish off this dish.
Recipe information
Yield
4 - 6 depending on portion
Ingredients
- two small potatoes, boiled, drained and put through a ricer
- 1 tbsp. Bertolli olive oil
- 1 egg beaten
- 1/2 cup finely grated paremsan cheese
- 1 cup ricotta cheese
- 4 to 4 1.2 cups flour
- water (as needed)
Preparation
On a marble or wooden surface place flour in a well. Add all other ingredients to the mixture. Using clean hands, kneed all together until dough sticks together but is not sticky. Pull off a ball that just fits into the palm of your hand and roll out into snake-like strips. Cut into one inch pieces and use shrimp fork to indent each gnocchi to seal so that sauce sticks and stays on gnocchi
