Homemade Potato Gnocchi in a Rose Sauce with Buffalo Ricotta Cheese

Every once in a while I make something that I simply can't help but rave about.  OK fine - I may be tooting my own horn just a little bit on this one - but this gnocchi is a creation i was really proud of.  I know most of you might think making homemade gnocchi is a long, daunting task - but to the contrary - it actually does not take very long and the difference between a homemade gnocchi and one you buy from your local metro is like night and day.  Worth the extra work - trust.

You will need: (5-6 servings)
For the Gnocchi:
5 russet potatoes
pinch of salt
1 tsp pepper
3 egg yolks
1 cup all purpose flour - plus more for dusting
1/2 cup Parmesan cheese
pinch of nutmeg
kosher salt

For the Rose Sauce:
Classic Tomato Sauce (refer to previous blog for recipe)
1 cup cream
buffalo ricotta cheese (optional)

Preheat your oven to 425 degrees.  On a baking sheet - spread a layer of kosher salt and then place your potatoes (do not wrap in foil) on the baking sheet.  Bake for 45-50 minutes.  Set aside to cool and then when cool enough to handle, cut the potatoes in half and scoop out the flesh from the inside into a bowl (discard the skins or reserve for another use). (Note* the layer of kosher salt allows the heat to circulate 360 degrees around the potatoes).

Pass your potatoes through a potato ricer or grate them (this step is very important to ensure you have a nice smooth consistency to your gnocchi - you don't want lumps!).  In the same bowl, add your nutmeg, salt, parmesan cheese, pepper and egg yolks and mix together with your hands.  sprinkle 1/2 of your flour in the center and fold in to the dough using your knuckles (do not kneed it).  Sprinkle more flour and keep folding it in little by little until it all stays together. 

To start making the individual gnocchi dumplings, take a handful of dough and roll it out into a "snake-like" roll about 1/2 inch in diameter.  If it starts to stick sprinkle a touch more flour as your work,  Using a knife, cut evenly down the length of the dough in 1/2 inch long pieces.  Repeat this process until all your dough is used up.  Place your gnocchi dumplings on parchment paper lightly dusted with flour as you work.  Cooking your gnocchi right away is ideal - however - if you do plan on preparing them earlier and cooking on a later day, dust them with flour and let them sit in front of a fan for 30 minutes (turning at 15 minutes).  This process will allow you to freeze the gnocchi if desired or wait until the following day to cook. 

In a heavy deep bottom pan or a pot, add the cream to your tomato sauce and keep warm on the stove.  When ready to cook your gnocchi, bring a large pot of water to a boil with a tsp of salt.  Cook the gnocchi until they rise to the top and them remove them - as they rise - with a hand strainer.  Place them into the sauce and keep warm until ready to serve.  Plate your gnocchi and top each one with a dollop of buffalo ricotta (a-maz-ing cheese!  You can find it obvi at The Village Cheesemonger).  If you are using the buffalo ricotta garnish, make sure to let it sit at room temperature before serving.

Eat it. Love it.

xo Chef Natty