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...
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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
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