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Epicurious

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

  1. 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

TagsItalianEuropeanPotatoRoot VegetableVegetablePoachVegetarian
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