Gnocchi - Ben's Easy Gnocchi recipe

Ingredients 

• 2 lbs russet potatoes, 4 large

• 1 large egg, beaten

• 1 cup all-purpose flour, (add more if potatoes were boiled and more moist) plus more to dust

• 1 tsp salt, plus more to boil gnocchi

• 1/4 tsp black pepper

• 1/4 cup Ricotta cheese, drained if liquid is present

Instructions

1. Wash potatoes and pierce all over with a fork. Bake the potatoes either in the instant pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.

2. Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.

3. Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.

4. Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.

5. Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Before cooking gnocchi, prepare your desired serving method (see below).

6. Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches