Potato ricotta gnocchi
Serves: 6
Ingredients:
- 6 medium potatoes (russet or any other baking potato)
- 1 1/2 whole nutmeg grated
- 1 tablespoon salt
- Black pepper to taste
- 1 egg yolk
- 1 cup ricotta cheese
- 1 cup semolina flour
- 2 cup flour
Preparation:
Preheat the oven to 435°F. Bake the potatoes for one hour until they are crispy on the outside and fluffy on the inside. Cool for two hours, remove the insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth. Place the potatoes in a bowl and add the nutmeg, the salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered. The next day, spread the semolina flour in an even layer on a baking sheet or tray. Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flout on low medium speed. Once the mixture has come together, remove it from the bowl and cut it into fist size balls. Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1 inch pieces. Place them on the bed of semolina flour on your tray and put the tray in the fridge for 10-20 minutes to set. To cook the gnocchi, drop them into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.
Serving suggestion 1:
A great combination is Vodka sauce
Serving suggestion 2:
Make a quick butter/sage sauce. To make the sauce: melt 4 tablespoons unsalted butter in a saucepan and add fresh sage leaves. Add the gnocchi directly to the saucepan. Cook with the sauce about 30 seconds. Delicious!
