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.