marinara gnocchi

Ingredients

• Russet Potatoes

  Walmart

  16 oz or 454g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 cup or 120g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Ricotta cheese

  Part skim milk

  ¼ cup or 62g

• Traditional Marinara Sauce

  Trader Joe's

  2 cup or 452g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. wash potatoes and and pierce all over with a fork, bake the potatoes at 450 for 45-60 mins (until soft) and the let cool until you can handle them
2. peel the potatoes and cut each one into 4 slices
3. mash the potatoes using a potato ricer onto a clean surface, drizzle the beaten egg over the potatoes and add bits of ricotta cheese
4. mix the salt and pepper into the flour and then sift flour mixture over the potatoes
5. use your hands to lightly mix everything together then start pressing the dough together, dust the surface with flour while you continue working the dough
6. knead just until flour is incorporated and a soft smooth dough has formed
7. roll the dough into a log and divide into 8 pieces, then rolls each piece into a thin log and cut out 1” slices that you roll over a floured fork
8. cook gnocci in 3-4 batches in salted water, do not overcrowd and stir lightly. once gnocchi floats to the top cook for 1 more minute and then transfer to your warmed marinara sauce