Potato Gnocchi Recipe
Ingredients
| Potatoes | 2 Pound, halved | |
| Eggs | 2 | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper white | 1 To taste | |
| Pinch grated fresh nutmeg | ||
| Flour | 2 1/2 Cup (16 tbs) | |
| Chicken stock | 4 Cup (16 tbs) | |
Directions
Boil potatoes until tender.
Drain thoroughly.
Press through ricer or mash with fork.
Place potatoes on a board and make a well in the center of potatoes.
Add eggs, ricotta cheese, and Parmesan cheese into the well and mix into potatoes.
Add salt, white pepper, and nutmeg and mix.
Continue to mix and knead, adding flour a little at a time, until forming a smooth dough.
Shape into rolls approximately 1" (2.5 cm) diameter.
Cut into 1" (2.5 cm) lengths and pat with fork.
They should resemble little pillows.
Bring chicken stock to a boil, add the gnocchi and boil until they float, about 5 minutes.
Drain thoroughly.
Press through ricer or mash with fork.
Place potatoes on a board and make a well in the center of potatoes.
Add eggs, ricotta cheese, and Parmesan cheese into the well and mix into potatoes.
Add salt, white pepper, and nutmeg and mix.
Continue to mix and knead, adding flour a little at a time, until forming a smooth dough.
Shape into rolls approximately 1" (2.5 cm) diameter.
Cut into 1" (2.5 cm) lengths and pat with fork.
They should resemble little pillows.
Bring chicken stock to a boil, add the gnocchi and boil until they float, about 5 minutes.
Chef
