Potato Gnocchi with Ricotta

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Potato Gnocchi with Ricotta

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

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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