Name: Potato Ricotta Gnocchi Recipe
Total time: 105 min
Yield: 4
Cuisine: Italian

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Vitamin B1

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Vitamin B6

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Easy to make, these potato gnocchi are fluffy and light because we use high starch russet potatoes and a little ricotta cheese in the dough. 

How to make Potato Ricotta Gnocchi Recipe

Martha Stewart

Crawler

Italian

<p>Easy to make, these potato gnocchi are fluffy and light because we use high starch russet potatoes and a little ricotta cheese in the dough. </p>

Vegetarian

Russet potatoes,  scrubbed

Full fat ricotta

Kosher salt,  plus more for serving

Pinch of freshly grated nutmeg

Unbleached all purpose flour,  plus more as needed and for dusting

Creamy tomato sauce

Parmigiano reggiano,  grated,  plus more for serving

Freshly ground pepper and fresh basil leaves,  for serving

Step 1 preheat oven to 400f. Prick potatoes all over with a fork (for even cooking, choose spuds that are all about the same size). Place on center rack and roast until soft and easily pierced with a knife, about 1 hour. (roasting instead of boiling prevents too much moisture in the dough.) when cool enough to handle but still warm, halve and scoop out insides, discarding skins. 

step 1

Step 2 pass through a ricer or food mill onto a baking sheet (this produces a lighter consistency than a masher or fork can); you should have about 2 1/2 cups. Let cool completely, about 20 minutes.

step 2

Step 3 using your hands, mound potatoes on sheet; make a well in center and add ricotta. Sprinkle everything with salt, nutmeg, and flour. Working from outside edges in, use a fork or your fingers to incorporate flour and ricotta into potatoes to form a dough. Knead, adding more flour if needed, 1 tablespoon at a time, until dough is soft, smooth, and slightly tacky (but no longer sticky), about 2 minutes.

step 3

Step 4 to test dough, pinch a small piece off and roll it into a rope; if it doesn't hold together, knead a few more times. Transfer to a clean work surface and divide into 6 pieces. Roll each into a rope about 3/4 inch thick. Lightly dust ropes with flour, to prevent sticking when cutting. Using a bench scraper or sharp knife, cut each rope crosswise into 1/2-inch "pillows. " transfer to a lightly floured baking sheet.

step 4

Step 5 heat tomato sauce in a large skillet over medium-low. Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they puff up and float to top, about 2 minutes. Cook 1 minute more, then use a spider or large slotted spoon to transfer directly to skillet.

step 5

Step 6 simmer, gently tossing a few times, until sauce evenly clings to gnocchi, about 30 seconds. Remove from heat; toss with parmigiano-reggiano and a few spoonfuls of pasta water (for silkiness). Season to taste and serve, topped with more parmigiano and basil.

step 6

Martha Stewart-3