Ingredients:

• 2 lbs russet potatoes (about 4 large)
• 1 large egg, beaten
• 1 1/2 cups all-purpose flour (add more if the potatoes are moist)
• 1 tsp salt, plus extra for boiling
• 1/4 tsp black pepper
• 1/4 cup Ricotta cheese (drained if there is liquid)

Optional Serving Suggestions:

• Baked turkey and sour cream
• Warm marinara sauce, garnished with Parmesan
• Pesto sauce

Instructions:

1. Prepare Potatoes:
   • Wash the potatoes and pierce them with a fork.
   • Bake or boil them (using an Instant Pot, air fryer, or oven) until soft and easily pierced.
   • Let them cool until manageable to handle.
   • Once cool enough, peel the potatoes and cut each into four pieces.
   • Use a potato ricer to press one piece of potato at a time onto a clean work surface.
2. Mix Ingredients:
   • Drizzle the beaten egg over the mashed potatoes, then dot the top with small pieces of ricotta cheese.
   • In a separate bowl, mix the salt and pepper with the flour.
   • Sift this flour mixture over the potatoes.
3. Form the Dough:
   • Use a bench scraper or your hands to gently combine the ingredients.
   • Lightly knead the dough, dusting with more flour as needed.
   • The dough should remain soft and smooth—avoid overworking it to keep the texture light and fluffy.
4. Shape the Gnocchi:
   • Divide the dough into 8 portions.
   • On a floured work surface, roll each portion into a long, 1/2-inch thick strip.
   • Cut the strips into 1-inch pieces.
   • Roll each piece over a fork or gnocchi paddle to create the characteristic ridges.
   • Place the gnocchi on a parchment-lined baking sheet, ensuring they remain in a single layer.
   • Repeat with the remaining dough portions, adding more flour as necessary.
5. Cook the Gnocchi:
   • Bring a pot of salted water (1 1/2 Tbsp salt for half a pot of water) to a boil.
   • Cook the gnocchi in 3-4 batches, being careful not to overcrowd the pot.
   • Stir gently to prevent sticking.
   • Once the gnocchi float to the surface, cook for an additional minute, then lift them out with a sieve.
   • Transfer the cooked gnocchi to your desired sauce or finish them in a skillet.
   • Repeat with the remaining batches.

Notes:

• Cooking Potatoes: We recommend using baked or Instant Pot potatoes for this recipe. Boiled potatoes can become waterlogged and may require additional flour. For best results, cook whole potatoes (with skins on) until they are easily pierced.
• Freezing: To freeze gnocchi, lay them out in a single layer on a parchment-lined baking sheet. Freeze for 2 hours until firm, then transfer to a plastic freezer bag. Gnocchi can be frozen for up to 3 months. To cook from frozen, boil them in batches.

Serving Ideas:

1. Marinara Sauce: Heat marinara in a skillet and toss the cooked gnocchi until well-coated.
2. Pesto Sauce: Spread pesto on a platter and add the gnocchi. Top with additional pesto if desired.

Nutrition