|Potatoes||2 Pound, peeled and halved (900 Gram)|
|Ricotta cheese||113 Gram (1/2 Cup)|
|Grated parmesan cheese||56 Gram (1/4 Cup)|
|White pepper||To Taste|
|Freshly grated nutmeg||1 Pinch|
|Flour||2 1⁄2 Cup (40 tbs) (560 Gram)|
|Chicken stock||946 Milliliter (4 Cup)|
Boil potatoes until tender.
Press through ricer or mash with fork.
Place potatoes on a board and make a well in the center of potatoes.
Add eggs, ricotta cheese, and Parmesan cheese into the well and mix into potatoes.
Add salt, white pepper, and nutmeg and mix.
Continue to mix and knead, adding flour a little at a time, until forming a smooth dough.
Shape into rolls approximately 1" (2.5 cm) diameter.
Cut into 1" (2.5 cm) lengths and pat with fork.
They should resemble little pillows.
Bring chicken stock to a boil, add the gnocchi and boil until they float, about 5 minutes.