By: TED CORRADO
Ingredients
- 450 g russet potatoes
- 450 g ricotta
- 250 g all purpose flour
- 100 g grated parmigiano
- 6 egg yolks
- Salt to taste
- Salt to taste
Directions
- Boil the russets skin on until tender, remove from liquid and peel while still hot.
- Pass through ricer or mill until smooth. Season your potatoes with salt to taste.
- Incorporate ricotta into warm milled potatoes to get a smooth even consistency.
- Mix in egg yolks and parmigiano until smooth and incorporated.
- Lastly add flour and need to form a ball of dough. Once all the flour is incorporated dust the dough with flour and set aside to rest at room temperature for 20 minutes.
- Once the dough has rested, working on a wood or marble surface, dusted your dough with flour as well as your working surface.
- Cut the dough into 6 equal pieces.
- Take one piece at a time an droll the dough into a long cylinder shape, approximately as thick as your thumb. Repeat this step until all the dough has been rolled out.
- Cut the dough cylinders into approximately 1 inch pieces and dust with flower to prevent sticking. You have made gnocchi!!!!
- Get a pot of salted water onto boil. Once the water is at a hard boil drop in your gnocchi. DO NOT STIR THE GNOCCHI.
- Once they float, give them 30 seconds to a minute and strain.
- Drizzle some olive oil over the gnocchi and toss, again to prevent them from sticking.
- At this point you could add your favorite sauce, Bolognese, brown butter or pesto. Or you can store them in your fridge up to 4 days.
