500 g yellow potatoes
140 g pastry flour
55 g chestnut flour
50 g smoked and salted sheep’s milk ricotta
1 small egg
Wash the potatoes in their skins under running water and place them in a saucepan. Cover with cold water, turn up the heat and bring to a boil. When boiling, add salt and cook the potatoes for about 40 minutes or until soft and easily pierced with a fork.
Meanwhile, sift the flours onto a pastry board and form a well.
Drain the potatoes, peel and mash them, and place them hot at the centre of the well. Break the egg, add a pinch of salt and work the mixture immediately into a smooth and supple ball. If necessary, add more flour but be careful not to exceed. If you work the dough carefully it will only take a few minutes to obtain the right consistency.
Flour the pastry board and use a dough cutter to obtain smaller balls of dough. With floured hands, roll the balls into strips measuring 2 cm in diameter. Use the pasta cutter to cull the strips into bite-sized gnocchi. If you like, you can roll the gnocchi individually on the tines of a fork to achieve the classic striped design, then arrange the gnocchi on a pastry board sprinkled with flour.
Bring a pot of water to a boil. When it boils, salt the water and add the gnocchi. Cook without stirring for about 5 minutes or until the gnocchi float to the surface. Meanwhile, pour the ragout into a non-stick pan and heat for a couple of minutes. Remove the gnocchi from the pot using a slotted spoon and toss them in the pan with the venison ragout. Serve immediately with a generous grating of smoked salted sheep’s milk ricotta.