A delightful twist on traditional gnocchi, incorporating ricotta for a tender and flavorful result.
Boil the potatoes in a large pot of water until tender, then drain and mash until smooth.
Ensure the potatoes are completely dry before mashing to avoid a sticky dough.
In a mixing bowl, combine the mashed potatoes, egg, and salt, mixing until well incorporated.
Use a fork to mix for a light and airy texture.
Add the ricotta cheese, butter, Romano cheese, and flour to the mixture, stirring until a dough forms.
Avoid overmixing to keep the dough tender.
Lightly knead the dough on a floured surface until smooth, then divide into portions.
Dust your hands with flour to prevent sticking.
Roll each portion into a rope about 1/2 inch thick and cut into 1-inch pieces.
Use a gentle touch to maintain the shape of the gnocchi.
Press each piece lightly with a fork to create ridges, then dust with flour.
The ridges help the sauce cling to the gnocchi.
Cook the gnocchi in boiling salted water until they float to the surface, then remove with a slotted spoon.
Cook in batches to avoid overcrowding the pot.
Serve the gnocchi with your favorite sauce and a sprinkle of grated cheese.
Warm the serving plates to keep the gnocchi hot longer.
