Simple Gnocchi
These gnocchi (or “potato pillows” as my kids say) are easy (and fun) to make at home. They almost break my no fuss rule, but the kids love to help. There are a couple shortcuts that make this doable. First, the ricotta makes the dough a bit more forgiving and gives extra tenderness. Second, microwaving the potatoes saves a ton of time - who has time to gently roast potatoes in the oven over a bed of salt? Bonus, these can be frozen and ready to cook without needing to thaw.
Ingredients
1 1/2 pounds russet potatoes (about 4)
1 1/2 cups of flour
2 eggs, beaten well
1 teaspoon salt
1/4 cup ricotta cheese
Instructions
Pierce potatoes, put on a plate and microwave on high for 5 minutes, then flip and microwave on high for another 5 minutes.
When cool cut in half and scoop out the flesh and press through a potato ricer on to a clean work surface into a mound
On top of the potato mound, drizzle the beaten egg and dollop ricotta cheese
Sprinkle about 1 cup of the flour over the dough and gently mix together with your hands or a pastry cutter. Incorporate additional flour as needed until the dough is smooth and only slightly sticky.
Cut the dough into four pieces then roll a piece into a long rope and cut into 1/2 inch lengths. Leave smooth or form ridges with a fork.
Gnocchi can be cooked right away or frozen (and easily cooked without thawing!). To cook bring a large pot of salted water to a boil and drop the gnocchi in batches. Once the gnocchi floats, cook for 2 minutes and drain and add to sauce.
Takes 30 minutes
Serves 4-6