Potato Gnocchi with Ricotta | Idaho Potato Commission
In a Hobart, mix the potatoes, a handful of flour, and cheese until well blended. On a clean, flat surface, dusted with flour and knead the eggs and leftover flour into a smooth dough. Do not...
Ingredients
- 9 Idaho® potatoes, baked and riced
- 2 cups ricotta
- 2 cups grated Reggiano
- 3 eggs
- 1 1/2 quarts flour
- Salt and pepper to taste
More Like This
Idaho® Potato Gnocchi with Roasted Red Pepper Sauce | Idaho Potato Commission
idahopotato.com
Idaho® Potato Gnocchi with Roasted Red Pepper Sauce | Idaho Potato Commission
retail.idahopotato.com
Homemade Idaho® Potato Gnocchi - Bolognese | Idaho Potato Commission
idahopotato.com
Idaho® Potato Gnocchi with Pesto | Idaho Potato Commission
idahopotato.com
Potato Gnocchi | Idaho Potato Commission
retail.idahopotato.com
Basic Gnocchi Using Leftover Mashed Idaho® Potatoes | Idaho Potato Commission
idahopotato.com
Basic Gnocchi Using Leftover Mashed Idaho® Potatoes | Idaho Potato Commission
retail.idahopotato.com
Basic Gnocchi Using Leftover Mashed Idaho® Potatoes | Idaho Potato Commission
idahopotato.com