SOURDOUGH GNOCCHI RECIPES

Steps:

• Strain or hang the ricotta overnight to thicken (recommended but not essential). 
• In a large mixing bowl combine the ricotta and pecorino and mix with a spatula until combined. 
• Mix eggs, flour, sourdough discard and salt into the cheese mixture. 
• Roll the dough into logs that are about 2cm / 0.75″ in diameter. 
• Cut the tubes into 1-2 inch pieces. 
• At this point you can leave gnocchi as is, or for a nicer shape that will catch the sauce roll on a fork or gnocchi board. 
• Place on a sheet pan dusted with semolina to prevent then from sticking. 
• Cook the gnocchi in boiling salted water until it starts to float. 
• Drain the gnocchi well and toss them in the desired sauce.

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.