All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour. Place the egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta. Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch.
Divide the dough into 6 large balls. Roll each ball into 3/4-inch diameter ropes and cut the ropes into 1-inch long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.
Meanwhile, in a medium bowl, combine the ricotta, cocoa, cinnamon, sugar, and a pinch of salt and stir well.
Drain the gnocchi and place them in the bowl with the cocoa mixture. Toss to coat and remove from the bowl. Place in a clean serving bowl with the citrus peel and raisins, drizzle with the melted butter and serve immediately.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review