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1
Coarsely grate the cooked potatoes through the large holes of a box grater.
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2
(You will have about 6 cups.)
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3
Combine the grated potato, ricotta, half the Grana Padano cheese, the flour, sage, salt, and pepper in a large mixing bowl.
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4
Mix by hand until large, moist lumps form and no dry flour remains, about 7 minutes.
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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.
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6
Form into a ball.
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7
Bring a large pot of salted water to a boil.
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8
Divide the dough into 12 pieces about 6 ounces each.
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9
Roll each piece into a long cigar shape about 21 inches long and 1 inch wide.
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10
Cut each cigar into 1- to 1-1/2-inch-long pieces.
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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.
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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.
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13
Drop the gnocchi into the boiling water in batches, about 4 cups at a time.
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14
Stir gently with the wooden spoon, making sure the dumplings dont stick to the bottom of the pot.
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15
Cook the gnocchi until they begin floating to the top, about 4 minutes.
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16
Remove with the skimmer to the prepared baking sheet.
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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.
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18
Add the cooked gnocchi to the hot .
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19
Gently stir to coat the gnocchi with sauce, and top with the remaining Grana Padano cheese.
