If you do not have any leftover baked or boiled potatoes

1. The day before day, boil (or cook in a pressure cooker) the potatoes with their skin on, until soft and nicely cooked.
2. Reserve overnight in the fridge.

Otherwise, continue with the recipe

1. Peel the potato skin.
2. Using a potato ricer or a food mill, mash the potatoes into a large mixing bowl.
3. Add the eggs, ricotta cheese, salt, and sift the flour
4. Gently combine the ingredients with your hands without overworking the preparation (if you have a stand mixer, use the flat beater).
5. Flour the countertop with semolina or rice flour and transfer the gnocchi dough. 
6. Cut the dough into 4 equal pieces and gently roll each piece of dough into a sausage about 1.2 inches (3 cm) thick. Feel free to sprinkle extra semolina/rice flour if the dough becomes too sticky.
7. Slice the sausage-shaped dough into 3/4 inch (2 cm ) squares. 
8. At this stage, you can either leave the gnocchi as is. 

OR you can use the traditional gnocchi technique:

1. Roll each gnocchi square into a small ball.
2. Press each ball of dough on the back of a fork while rolling them gently with your thumb. If you have a wooden gnocchi board, use the same technique. 
3. Repeat until all the gnocchi are done. 

Boil the gnocchi

1. Bring a large pot of well-salted water to a rolling boil.
2. Add the gnocchi and let them cook until they come up to the surface. Remove them from the pot using a skimming ladle.
3. You can either add the gnocchi as is to the sauce of your choice or pan-fry them with a mix of extra-virgin olive oil and butter for extra crispiness.
4. For an indulgent version of this gnocchi, check out our Crispy Gnocchi with Morel and White Wine Sauce recipe! For a fresher summery version, enjoy these gnocchi with pesto.