Potato Gnocchi with Parmigiano/Cilantro Sauce

By CheeseDiva

Ingredients

• 2 Idaho potatoes baked and mashed
• 1-cup ricotta cheese
• 1-cup grated Parmigiano Reggiano
• 1 1/2 Tablespoons extra-virgin olive oil
• 1/4 bunch of cilantro leaves (pureed in a blender with the ricotta)
• 2 large eggs
• 1 1/4 cups all-purpose flour, plus more for dusting
• Semolina flour, for dusting
• Kosher salt

Details

Servings 1
Adapted from coralgableslove.com

Preparation

Step 1

Combine the mashed potatoes (still warm) with the cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1-teaspoon of salt with a whisk in a large mixing bowl.

Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter.

Cut the dowel into 5/8-inch pieces.

Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

Cook the gnocchi in the boiling water for 2 minutes or until they float.

Serve tossed with a bit of the Lime-cilantro butter sauce

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