Gnocchi-Jacoe Recipe

Ingredients:        

1 1/2 pounds Baking PotatoesIt. If you are going to prepare this dish, is best that you use a “bakers” potato such as a Russet or an Idaho potato because they contain higher starch levels than moister levels. This will help keep the potato together when boiling for the recipe.

1 x egg plus 1 egg yolk

3/4 of a 8 ounce container of ricotta

1 1/2 cup flour, plus 0.25 for dusting or more depending on the texture of the dough

salt and pepper

Directions:

1. Cover the potatoes with water and salt and bring to a boil.

2. Boil the  potatoes still in their skins until tender. Remove the flesh from the skins while hot – wearing rubber gloves to protect your hands. Mash until smooth (a potato ricer works best, or a mixer, hand blender). Mix the potato with the egg and ricotta cheese.  Slowly add the flour until the mixture is a soft dough. Don’t overbeat or the gnocchi will be tough.

3. Shape the potato mixture into long cigar shapes about 1.5cm thick. Using the back of a table knife cut across into 1cm lengths and roll off the back of a fork. Bring a large pan of water to the boil. Add the gnocchi pillows and simmer for about 5 minutes (or until they rise to the surface). Drain well.

4.  Put some of the sauce you are using for the gnocchi on the bottom of a platter or bowl.  Add the gnocchi.  When all gnocchi are in the bowl finish off with the remaining sauce.

For more detailed instructions, please see the post “Gnocchi 101-Jacoe style”