Homemade Gnocchi Recipe

First, bake the russet potatoes. Preheat the oven to 400F and line a baking sheet with foil or parchment paper. Pierce the potatoes all over with a fork and then set onto the baking sheet. Bake in the oven until fork tender, or a little over an hour. Allow to cool completely before proceeding. Once the potatoes have fully cooled, slice in half, scoop out the fleshed place into a bowl. Mash the potatoes and then stir in the flour, ricotta, parmesan, a pinch of salt and a pinch of pepper.
Now, it is time to work the dough. On a floured work surface divide the dough into 6 equal pieces. Roll each individual piece into an 18-inch long rope that is about 1 inch in diameter. Once at the proper measurements, cut the ropes into a 3/4 to 1 inch or bite-size pieces. Roll each piece along the tines of a fork to achieve the homemade, ribbed, texture.
Now, cook the gnocchi. Bring a large pot of salted water to boil. Cook the gnocchi in batches to ensure the pot is not crowded. Each batch should take about 5-6 minutes. Drain well and toss in your favorite sauce.