Potato Gnocchi with Ricotta

Ingredients

• 9 Idaho® potatoes, baked and riced
• 2 cups ricotta
• 2 cups grated Reggiano
• 3 eggs
• 1½ quarts flour
• Salt and pepper to taste

Directions

1. In a Hobart, mix the potatoes, a handful of flour, and cheese until well blended.
2. On a clean, flat surface, dusted with flour and knead the eggs and leftover flour into a smooth dough. Do not overwork the dough.
3. Roll pieces of the dough into long cylinders about ½ inch in diameter. Cut and shape and place in gently boiling water until they float. Remove to an ice bath to cool