This is a very versatile “Potato” pasta/dumpling. There are many different soups and sauces that can go with gnocchi. On my blog, you can find a great Chicken Gnocchi Soup recipe!
The recipe below makes about a lot, so you can easily make a batch and use it for 2 or 3 different recipes!
5 medium-small potatoes, peeled
3 Tbs salt
2 c. flour
1 c. ricotta cheese
1. In a pot, add your potatoes (whole) and enough water to cover your potatoes. Add in your salt and bring to boil.
2. Boil your potatoes until tender. If a fork can easily go throw it, it’s done.
3. Allow your cooked potatoes to cool down enough for you to hold them without burning yourself.
4. Once they are cool enough, use a grater (or a ricer if you have one) and grate all of your potatoes.
5. Gather your grated potatoes and leave a big hole in the middle. In the middle, add in your flour, ricotta, and egg.
6. Start with a fork and mix together. Once a dough consistency forms, use your hands to knead together.
7. Shape your dough into a oval loaf. With a pastry scraper, cut into strips.
8. Roll out each strip to thin them out a bit, then use the pastry scraper to cut into the gnocchi-pillow shape! Dust with flour to keep from sticking during the cooking process.
9. In salted boiling water, cook gnocchi for 20 minutes or until thy float to the top.
*If you are adding to a soup, cook in the soup.*
*f you are adding to a pasta sauce, cooking in boiling water then add into sauce*
Pictures are below! I didn’t get a picture of the dough being rolled out, but use the scaper to cut into strips that are about 1 inch thick and roll to make the sides rounded and about 1/2 an inch thick.