Classic Potato Gnocchi
Kid Approved Recipe by Chef Stacy Maple
Tools Required:
Large Stock Pot, 5-6 QT
Potato Ricer
Mixing Bowl
Spatula
Ingredients:
2 ½ lbs Idaho
Potatoes, scrubbed clean
1 tsp Baking Powder
¼ Cup Ricotta Cheese
1 ½ lbs All Purpose
Flour, divided
1 tsp Salt
Directions:
Step 1 Place Potatoes in 5-6 QT cold water and boil until fork tender, about 30 minutes
Step 2 Drain water from Potatoes, and then cool in pot. Peel Potatoes. Put Potatoes through a potato ricer. (Use a ricer. A food processor will not produce the correct consistency.) Allow to cool completely before proceeding,
Step 3 Mound up the riced potatoes and make a will in the center (similarly to the idea of a volcano shape). In the center, or the well, add eggs, ricotta cheese, salt and half of the flour. Slowly combine into the potatoes to make dough.
Step 4 Work dough lightly with palm of the hands, add more flour only if needed. Continue until dough is smooth but not sticky.
Step 5 Cut dough into 5 equal pieces. On a floured work surface, use your hands to roll each piece into a long tube. Use a dough cutter or knife to cut each tube into 1 inch sections. Dust each section with flour.
Step 6 Roll each section across a gnocchi board or tongs of a fork, pressing with your thumb to give it the classic shape.
Step 7 As each gnocchi is formed, set aside on a sheet tray and dust with flour to keep from sticking together
