Gnocchi with ricotta and potato

• Servings: 4
• Difficulty: medium
• Time: 1 hour
• Tools: potato masher, large mixing bowl, medium saucepan, slotted spoon

Ingredients

• 1 pound (450g) russet potatoes
• 1 cup (250g) ricotta cheese
• 1 large egg
• 1 teaspoon (5g) salt
• 1/4 teaspoon (1g) ground black pepper
• 1/3 cup (40g) all-purpose flour
• 1/3 cup (40g) grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Place potatoes on a baking sheet and bake for 45 minutes, until tender.
2. Using a potato masher, mash the potatoes in a large mixing bowl until no lumps remain.
3. Add the ricotta cheese, egg, salt, and black pepper to the potatoes and mix well.
4. Add the flour and Parmesan cheese and mix until just combined.
5. Dust your work surface with flour and turn out the dough. Cut the dough into 4 equal portions.
6. Roll each portion into a rope about 1/2-inch (1 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
7. Bring a medium saucepan of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes.
8. Use a slotted spoon to transfer the gnocchi to a serving platter. Serve hot, garnished with additional Parmesan cheese.