Fluffy potato gnocchi

 

Ingredients:

- 2 medium russet potatoes

- 1.5 cups all purpose flour

- 1/2 ricotta

- 1 large egg

1. Boil or bake potatoes until tender. De-skin, drain and cool completely before ricing.

2. Mix all and do not over knead; make a ball

3. On a WELL-floured surface, take a golf ball sized piece and roll out to a small rope. Cut and line up on a plate. Keep it floured. Optional to make fork indentations.

4. Cook in boiling water for 7-8min. 

5. Serve with hearty sauce.