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Add a photoServings: 12
Ingredients
- 3 lb baking potatoes, like russets
- 2 c. all-purpose flour
- 1 x extra-large egg
- 1 pch salt
- 1/4 c. grated smoked ricotta salata
- 1 Tbsp. bitter cocoa
- 1 pch cinnamon
- 2 Tbsp. sugar
- 1 pch salt
- 1/4 c. candied citrus peel minced
- 1/4 c. raisins rehydrated
- 1/2 c. butter melted
Directions
- Boil the whole potatoes till they are soft, about 45 min. While still hot, peel the potatoes and pass them through vegetable mill onto clean pasta board.
- Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour. Place the egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta. Once the egg is mixed in, bring dough together, kneading gently till a ball is formed. Knead gently another 4 min till ball is dry to the touch.
- Divide the dough into 6 large balls. Roll each ball into 3/4-inch diameter ropes and cut the ropes into 1-inch long pcs. Flick the pcs off of a fork or possibly along the concave side of a cheese grater to score the sides. Drop the dough pcs into the boiling water and cook till they float to the surface, about 1 minute.
- Meanwhile, in a medium bowl, combine the ricotta, cocoa, cinnamon, sugar, and a healthy pinch of salt and stir well.
- Drain the gnocchi and place them in the bowl with the cocoa mix. Toss to coat and remove from the bowl. Place in a clean serving bowl with the citrus peel and raisins, drizzle with the melted butter and serve immediately.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 70 | 32% |
| Total Fat 7.95g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 86mg | 4% |
| Potassium 383mg | 11% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.82g | 2% |
| Protein 3.95g | 6% |
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