Potato Gnocchi Recipe

Preparation

1. 1

   Cook the Potatoes

   Boil the Russet potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain and let cool slightly.

2. 2

   Prepare the Gnocchi Dough

   Once the potatoes are cool enough to handle, peel them and mash them in a large bowl. Add the flour, egg, and salt to the mashed potatoes. Mix until a soft dough forms. If the dough is too sticky, add a little more flour as needed.

3. 3

   Shape the Gnocchi

   Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.

4. 4

   Prepare the Corn and Butter Sauce

   In a skillet, melt the butter over medium heat. Add the corn and sauté for about 5-7 minutes until heated through. Season with salt and pepper to taste.

5. 5

   Cook the Gnocchi

   Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and add them to the skillet with the corn sauce.

6. 6

   Finish the Dish

   Toss the cooked gnocchi in the corn and butter sauce until well coated. Stir in the smoked ricotta until evenly distributed. If using, sauté the Peruvian beef hearts in a separate pan until cooked through, then serve alongside or on top of the gnocchi.