Potato Ricotta Gnocchi - Chef Recipe by Hanna Kim

Ingredients

300 g ricotta cheese, strained well
10 Desiree potatoes
1 large egg
1 tsp salt
1 tsp petter
1 tsp nutmeg
3 cups all-purpose flour

Method

Preheat oven to 200 C.

Prick the potatoes all over with a fork. Roast until soft and easily pierced with a knife, about 1 hour.

When the potatoes are cool enough to handle but still warm, pass them through a potato ricer or masher into a mixing bowl.

Add strained ricotta, salt, pepper, nutmeg and eggs. Mix well.

Once all ingredients are well combined, transfer the dough to a work surface and gradually add the flour. Using your hands, knead the dough adding more flour if necessary.

To test the dough, pinch a small piece off and roll it into a rope. If it doesn’t hold together, knead it a few more times.

Transfer the dough to a clean work surface and divide it into 6 pieces. Roll each piece into a rope about 2 mm thick. Lightly dust the ropes with flour to prevent sticking when cutting.

Using a bench scraper or sharp knife, cut each rope crosswise into 1.5 mm pillow.

Cook in boiling salted water and serve with your favourite sauce such as burnt butter and safe.

Recipe provided by Vincent