Ricotta Gnocchi with Wild Boar Ragu Recipe

• 3 pounds russet potatoes (about 3 large potatoes), cooked until soft, then cooled (see note below)
• 24 ounces fresh whole-milk ricotta (about 3 cups)
• 1 pound Grana Padano cheese, finely grated
• 3 3/4 cups all-purpose flour (18 ounces) or Tipo 00 flour
• 12 fresh sage leaves, finely chopped (about 2 tablespoons)
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• Wild Boar Ragu

1. Coarsely grate the cooked potatoes through the large holes of a box grater.
2. (You will have about 6 cups.)
3. Combine the grated potato, ricotta, half the Grana Padano cheese, the flour, sage, salt, and pepper in a large mixing bowl.
4. Mix by hand until large, moist lumps form and no dry flour remains, about 7 minutes.
5. Turn the mixture onto a clean work surface and gently knead until it becomes uniformly moist and doesnt crack open while being pressed on, about 4 minutes.
6. Form into a ball.
7. Bring a large pot of salted water to a boil.
8. Divide the dough into 12 pieces about 6 ounces each.
9. Roll each piece into a long cigar shape about 21 inches long and 1 inch wide.
10. Cut each cigar into 1- to 1-1/2-inch-long pieces.
11. Set the gnocchi on a lightly floured baking sheet in a single layer, place a clean towel over the first layer, lightly flour the towel, and lay the second layer on top.
12. Before cooking the gnocchi, gather the necessary equipment: a baking sheet drizzled with olive oil, a bamboo skimmer or slotted spoon, and a wooden spoon.
13. Drop the gnocchi into the boiling water in batches, about 4 cups at a time.
14. Stir gently with the wooden spoon, making sure the dumplings dont stick to the bottom of the pot.
15. Cook the gnocchi until they begin floating to the top, about 4 minutes.
16. Remove with the skimmer to the prepared baking sheet.
17. Repeat the cooking process with the remaining gnocchi, making sure to allow the water to return to a boil before adding the next batch.
18. Add the cooked gnocchi to the hot .
19. Gently stir to coat the gnocchi with sauce, and top with the remaining Grana Padano cheese.

russet potatoes, wholemilk ricotta, padano cheese, flour, sage, salt, ground white pepper

Taken from www.chowhound.com/recipes/ricotta-gnocchi-with-wild-boar-ragu-10838 (may not work)