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Originally Posted by DJ's left nut
Made Gnocchi last night....not bad. I'd never tried it before and didn't have a potato ricer so I ran the potatoes through a hard cheese grater (the wheel style). I probably used a little too much flour, but nothing terrible. I put in about as much egg as it took to make it all stick together.
After a quick boil, I fried them off in butter and served them with pesto and pork steaks. Pretty good stuff and not all that difficult to make (would be really easy if you did have the ricer).
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New technique - make Gnocchi with Ricotta instead of potatoes.
Look up a recipe or two (not hard to find; 8 ounces of drained Ricotta to about 5 ounces of flour seems the norm; egg/yolk as needed for the right consistency) and thank me later. Holy shit it was easy and spectacular.
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