Easier making than saying their name!

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