Ingredients

• 2 pounds potatoes

• 2 cups flour (plus more for rolling)

• 1 cup ricotta cheese

• 1 egg

• Olive oil

Steps

1. Wash and scrub potatoes

2. Place potatoes in a large pot and cover with cold water

3. Bring to boil and cook for 18 to 20 minutes

4. Drain potatoes from water

5. Let potatoes cool on a towel to help absorb extra moisture

6. Peel the potatoes by gently pulling the skin away

7. Grate the potatoes using a cheese grater into a large bowl

8. On a clean counter, measure 2 cups of flour and form a well

9. Add the grated potatoes and the ricotta cheese to the well of flour

10. In the center of the well, crack 1 egg and gently scramble, slowly incorporating the rest of the ingredients and distributing the egg

11. Use your hands to gently bring the mixture together in a smooth dough, adding more flour as needed

12. Form the dough into a loaf shape and cut slices in the loaf

13. Roll each slice into a rope and cut the rope into small pieces about ¾ of an inch long

14. Transfer the gnocchi to a tray and lightly cover with some flour to prevent sticking

15. Bring a large pot of water to a boil

16. Work in batches to add the gnocchi to the boiling water

17. Remove the gnocchi with a slotted spoon when they rise to the top of the pot

18. Transfer the cooked gnocchi to a bowl and lightly coat with some olive oil to prevent sticking

19. Serve gnocchi with desired sauce

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