Season with salt and add nutmeg. https://www.christinascucina.com/potato-gnocchi-authentic-italian-recipe The secret is here, the right balance between consistency and delicacy. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon. Cool for a … Ricotta Gnocchi: Pesto: 750g ricotta Aprox 100g, fresh basil leaves. Once the mixture has come together, remove it from the bowl and cut into fist-size balls. On the other hand, potato gnocchi … boil the potatoes; put them through a ricer to get a fine texture; add flour, egg, seasoning; There you have it. Slowly add the flour and mix with your hands until the … When you push your thumb slightly on you have to see your finger imprinted in. Several important steps are necessary for good gnocchi as I show you below: Ricotta & potato gnocchi sometimes are really too soft to imprint with ridges. US Customary Metric. Servings: 2 people. Bake for 1-1½ hours, or until completely soft. Using a clean dish towel, grab each potato, and remove the skin from the potato. Make the gnocchi dough: Scoop flour onto a clean work surface and make a well in the center. Cooking instructions for ricotta and potato gnocchi. However, some tips: Make sure the spinach is properly drained so you limit the amount of water being added. If that is your case, simply roll the dough into ropes and then cut the ropes into ¾-inch (2 cm) pieces and boil. Working in batches, carefully … Potato gnocchi made with ricotta cheese too aren't complicated to make at home. These could be when making the ropes out of the pasta dough, and then when you have to make the gnocchi them selves. 0 from 0 votes. Step 5. They have all the same Italian-style flavours as my favourite gnocchi dishes, and once you’re digging in to a chunk of potato topped with creamy spinach and ricotta, with a little tomato sauce smeared over the top… who’s going to know the difference anyway? Add the olive and garlic and heat until the garlic starts … careful to avoid cooking gnocchi at a rolling boil. Ingredients. With a colander or slotted spoon, transfer the boiled gnocchi to the skillet. until the potatoes are tender when pierced with a fork. potato through a ricer into a large bowl, spreading it out to help any steam escape. … Making restaurant- quality light as a feather ricotta gnocchi is easy and done in less than 30 minutes. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth. Prick the potatoes all over with a skewer (keep the skin on). https://www.tastingtable.com/cook/recipes/sweet-potato-gnocchi-recipe These simple and delicious little dumplings can be made "white" just with flour and cheese or enriched with minced greens. I could eat these on their own, no sauce, nothing extra, any day of the week! In a large pot, bring at least 4-6 quarts of salted water to a rapid boil. Ricotta Gnocchi. Allow the dough to rest a few minutes. Amanda Freitag Classic Creamed Spinach . ricer squeeze all the potatoes on a  pastry board. Glide your hands over the dough to thin the rope evenly until about ¾-inch (2 cm) thick and about 10-inches (25 cm) long. I thought to help you out with this animated gnocchi recipe as being a few tricky steps here and there to follow. Heat the oven to 160C/fan 140C/gas 5. floury potatoes 1kg (such as Maris Piper) egg 1 ricotta 150g tarragon a bunch, leaves picked and half chopped 00 flour 200g, plus more for dusting salted butter 150g Method. Be the first to rate and review this recipe. Usually it takes about 2 minutes to see them float on the surface of a gentile boiling water. Total Carbohydrate by italianfoodforever on January 25, 2010 in Main Courses, Pasta. 1 egg lightly beaten. Step 6. Anyone can make ricotta gnocchi, even beginner cooks. Remove from the heat and add tomato sauce and mix again until everything is combined. Place them in a preheated 375°F oven for about an hour. a pinch of salt and the flour. For the Potato Gnocchi: 1 pound russet potatoes, peeled and cut into 1 1/2 inch chunks. Advertisement. 5.00 Mitt(s) 1 Rating(s) Prep: 30 mins. On a cutting board, roll sections gently into long logs. Place the peeled potatoes in a ricer and rice onto a lightly floured work surface. Grate the Parmesan cheese. The next day, spread the semolina flour in an even layer on a baking sheet or tray. Most popular gnocchi are the potato and ricotta variety. Share f a e. Print; 4 Comments; One Review; x. Mix with 1½ cup flour, ricotta, egg, salt and pepper. Classes You May Also Like. Lasagna Rolls. Try this homemade potato gnocchi or check out our other gnocchi recipes. Pinch of grated nutmeg. Don't lift them Cook: 1 hr . Add flour and shape into a well. Plan to have the potato mixture cool overnight. the dough is to wet and sticky to knead. Be Using a potato Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. https://www.goodfood.com.au/recipes/ricotta-gnocchi-20120606-29ty3 Take the ricotta cheese and pass it through a sieve over the potatoes. Bring a pot of salted water to boil. Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. 1 ½ cup plain flour ¼ cup olive oil. Keyword classic gnocchi, fresh parsley, gnocchi, lemon butter, lemon butter gnocchi, lemon butter sauce, potato gnocchi, ricotta gnocchi. A much easier way to make gnocchi than the traditional mashed potato method, ricotta gnocchi is faster and virtually foolproof. Total Time: 45 minutes. Ricotta Gnocchi with Basil Pesto Serves: 4 – 5 people Preparation time: 15min Cook time: 15min . https://bytesizednutrition.com/ricotta-mashed-potato-gnocchi Heat an oven proof skillet over medium heat. See more ideas about gnocchi, gnocchi recipes, cooking recipes. Prick the potatoes all over with a skewer (keep the skin on). Roll each ball in the palms of your hands and then form it into a cigar shape. These heavenly Sweet Potato Gnocchi are as light as a cloud thanks to the addition of whole milk ricotta. Hot potatoes will create steam which will make the gnocchi too dense and chewy. Use a potato ricer to mash the potatoes into a bowl. But don't lift them out until they float. 1 cup flour. 1/2 flour. It's a cheap wooden gadget to make ridges on other fresh pasta as well. Roll each piece of dough into a thin snake (using more flour if needed to stop it sticking), then cut … out until they float. The great thing about gnocchi is you can freeze them until you use them. 7 thoughts on “Classic Potato Gnocchi with Lemon Butter, Ricotta and Parsley” Casey Niper says: May 11, 2020 at 3:14 pm oh my GOODNESS this recipe is such a treat!! 1 cup whole milk ricotta. Serve tossed with a bit of the Pancetta Tomato … 1 egg. When the potatoes become cool enough (but not to much), peel them. 1x 2x 3x. The soft pillowy dumplings or gnudi as they are called in Italy make a great base for any … Print Pin Rate. Although potato gnocchi alone are the most comon type of gnocchi made in Italy (and the most versatile), there are also other kinds of gnocchi worth making. The final ball of dough must firmly hold together. You should end up with approximately 2 cups of sweet potato pulp. https://ciaoflorentina.com/ricotta-baked-gnocchi-tomato-basil-recipe Season a large skillet with olive oil over medium high heat. Too much flour and the gnocchi will be tough. So, I got to think about potato spinach gnocchi, with the spinach blended in to make a lovely pale green color. Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These spinach and ricotta stuffed potatoes are kind of like gnocchi for lazy people (<– i.e. I have made ricotta spinach gnudi a few times which we really enjoyed, though my little one sometimes notices the spinach and gets picky, if I’m not super careful to chop it extra small. Finely chop the spinach and reserve the boiling water for the gnocchi. Reduce the heat and cook This will allow more steam to escape. Ingredients. Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Once cooked, they are lightly crisped in a simple brown butter sauce with sage for a tantalizingly delicious and cozy fall meal. me). pepper to taste. They have quickly become a regular in our house. the water to a boil adding a pinch of salt. Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. With floured hands, form the dough into a ball and place on a large lightly-floured work surface. Add more flour if needed, should feel like Play-Doh. When it melts and turns a nutty brown color, add … Written by Stephanie on July 21, 2020 in Dinner, Lunch, Vegetarian. For the Ricotta Gnocchi (not to be confused with Potato Gnocchi) 450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!) and when they rise to the top, strain them right away. Ricotta and Potato Gnocchi with Spring Vegetables Ingredients: For the Ricotta Gnocchi: 15 oz ricotta. Tips for making potato spinach gnocchi. Easy, vegetarian ricotta baked gnocchi Pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. Author: Jessica – Cooking my Dreams. salt. It is delightfully fresh alternative and perfect for a summer evening. 91.3 g Add the ricotta, egg yolk, and salt and pepper and mix well. Cut each of these tubes into 1-inch pieces. But these are much more softer than the potato ones alone. Oct 16, 2018 - Explore Stacy Ferguson's board "Gnocchi ricotta" on Pinterest. Classic Italian Lasagna. https://www.italianfoodforever.com/2010/01/sweet-potato-ricotta-gnocchi https://www.easycheesyvegetarian.com/homemade-ricotta-gnocchi Take a pot with water and bring to boil, then add the gnocchi. 1/2-3/4 cups flour, plus additional for dusting . … Hot Spinach and Artichoke Dip . Step 4. Mix everything together and turn the dough out onto a worktop dusted with flour. https://www.potatogoodness.com/recipes/potato-gnocchi-ricotta Peel the potato as soon as you can and put them through a ricer to eliminate all lumps. If you aren't a fan of very soft gnocchi, or it's hard for you to roll out, you can add the extra 1/4 cup of flour little at a time until it's at a little thicker consistency. Basic method for making gnudi . From Fabio's Italian Kitchen. Roll into 1-inch wide long strips. Bring Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Parmesan Ricotta Potato Gnocchi. 1/2 cup grated parmesan cheese. It could be that the potatoes haven't had enough time to cool down and are too hot. If your ricotta has a little excess moisture in it or it was mixed in the container, your gnocchi will just have a creamier and richer taste. Drain the ricotta: While your water is heating, place 3-4 paper towels on a large plate and spread the … If so hold the potato with a fork and peel them with a knife to remove the skin then. Cut all the ropes into ¾-inch pieces. Once cooked, they are lightly crisped in a simple brown butter sauce with sage for a … Step 4. Put the potatoes in a medium pot covered with cold water. 4) Form a well in the center of the potatoes and ricotta, then add the eggs, a pinch of salt and the … Avoid cooking gnocchi at a rolling boil since makes it difficult to see if gnocchi are really floating or simply moving in the pot. POTATO-RICOTTA GNOCCHI . Reply. Cooking instructions for ricotta and potato gnocchi Bring a pot of salted water to boil. Toss them in the olive oil and sauté for 2-3 minutes, until all of the gnocchi are done cooking and are in the pan. Heat the oven to 160C/fan 140C/gas 5. Cook the gnocchi in the boiling water for 2 minutes. if i could give more than 5 stars i would . Potato Gnocchi Method: Start by poking the potatoes all over using a fork. Potato gnocchi with zucchini and pecorino Small , young zucchini are perfect for this vegetarian dish. You can serve potato gnocchi with many of the same sauces you use to season pasta, as tomato sauce or pesto sauce. Dec 8, 2019 - Explore Ginny's board "Ricotta gnocchi" on Pinterest. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set. Mix all and make a mound. Top with grated cheese and then drop the ricotta … For the vegetables: olive oil. Prep Time: 20 minutes. Add ricotta, parmesan, egg and mashed potatoes to the center … easy and absolutely delicious!! Go to reviews. The best tool if you want to make nice ridges is to use a gnocchi paddle like the one above. 16m Easy 100% CLASS. Serves: System: US Metric. If you'll like to make authentic gnocchi that melt in your mouth this is the recipe to go for. How to Make Homemade Gnocchi. Print Options. Mix together to combine and let rest overnight in the refrigerator, uncovered. Level: Easy. 30 %. Roll out the gnocchi dough so that it forms a rope of ¾ inch of diameter, then cut the rope into pieces of ¾ inch. make it again. Mix until you have a soft ball but add more flour if Cut into 3/4-inch small squares. Too little flour and the gnocchi will fall apart in the water. Because I simply can’t resist the beauty of heirloom tomatoes this time of the year, and because I could never say no to fluffy gnocchi and ricotta cheese, even If that means blasting the oven with triple digits outside. Place the potatoes in the roasting tin, nestling the potatoes into the salt. Step 1. Lightly flour a baking sheet and set close to your work area. See more ideas about Ricotta gnocchi, Gnocchi, Italian food forever. See post on italianfoodforever’s site! I have made Potato Gnocchi, I’ve made Ricotta Gnocchi, I’ve made Parmesan Gnocchi, but I have never combined all three until now. This quick sauce, capturing ripe tomatoes and fresh Canadian Ricotta cheese and cream with a hit of fresh basil is simple perfection. Drain the ricotta well. Form a well in the center of the potatoes and ricotta, then add the eggs, If you make them fresh, once water boils, add the ricotta gnocchi (portion is 2 handfuls per person, they’re much lighter than their potato cousin!) Knead it carefully until smooth. For the Gnudi. VINCENZO’S PLATE TIP: You can freeze your gnocchi using a flat tray which you put straight into the freezer and once frozen, transfer to a zip lock bag or air tight container. https://www.tastecooking.com/recipes/ricotta-gnocchi-with-simple-red-sauce Allow the dough to rest a few minutes. 0/4. The rest of the flavors and shapes are up to you. I have made Potato Gnocchi, I’ve made Ricotta Gnocchi, I’ve made Parmesan Gnocchi, but I have never combined all three until now. Grated parmesan to taste. important to do this while the potatoes are still warm but not hot. Add gnocchi to the pan, mix until combined and cook until gnocchi is starting to brown, 3 minutes. Chicken and Dumplings. This recipe may not be in the tradition of its namesake, but … This gnocchi recipe is absolutely delicious. https://www.italianfoodforever.com/2010/01/sweet-potato-ricotta-gnocchi After this, the skins should be crisp and the interior should easily pierce with a knife. If you want to use garlic, now is the time to toss it in to toast with your gnocchi. Imprint each piece of dough with lines, so the sauce has an easier clung to gnocchi. 1 teaspoon salt. Variations also include ricotta and different types of fresh herbs. Put the butter in a large skillet over medium heat. The first thing to do is to boil the potatoes meanwhile you take care of the other ingredients so you'll be ready once the potatoes boil. Take each piece and roll it over a fork or better a wooden grid shaped with corners called gnocchi paddle. On a cutting board, roll sections gently into long logs. Method. Gnocchi has been a mainstay in Italian kitchens for centuries—but recipes have varied widely throughout its history, and across the country's varied regions. Mix together potato, ricotta and egg in a large bowl. These heavenly Sweet Potato Gnocchi are as light as a cloud thanks to the addition of whole milk ricotta. reviews (0) 0%. To cook, drop the gnocchi into salted boiling water. Cook Time: 25 minutes. 1 egg – beaten. Transfer the mixture to a lightly floured surface and gently knead it until the dough comes together. Easy Gnocchi Preparation The basic method for making potato gnocchi is simple. Roll the dough into a rope shape long about 10-inches. This gnocchi recipe is absolutely delicious. 1 teaspoon salt. To make the gnocchi, preheat the oven to 180C/160C Fan/Gas 4 and fill a roasting tin with the rock salt. Submitted by A Cook Updated: October 02, 2015. It's This delicious variation on tradition Italian potato gnocchi is much lighter, easier and more adaptable. Gnudi are a traditional Tuscan Spinach and Ricotta Gnocchi served with a flavorful tomato sauce. Cut off a portion of the gnocchi dough and roll into a rough rope. Copyright ©  All  Rights  Reserved  2020  PinchofItaly, otato gnocchi made with ricotta cheese too aren't. I particularly love the spinach and ricotta … Season with nutmeg, salt and pepper. Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Like other potato gnocchi recipes, these are a firmer dough so relatively easy to form. Step 5. Step 6. Gnocchi is a traditional Italian dish consisting of small soft dumplings of dough made from boiled potato, egg and flour. Then drain them. Pan-Roasted Tomato and Ricotta Gnocchi Meal details Tender potato gnocchi make a nice change from the usual pasta. In a large pot of boiling salted water cook the gnocchi for approximately 2 minutes or until they float … Sweet Potato Ricotta Gnocchi. Potato and ricotta variety first few rise to the skillet adding a pinch of salt and pepper and again... They have quickly become a regular in our house you have to make a well in pot! Medium heat feel like Play-Doh be the first to rate and review this recipe fork... But add more flour if the dough out onto a clean dish,. 750G ricotta Aprox 100g, fresh basil is simple perfection 2020 in Dinner,,! The oven to 160C/fan 140C/gas 5 also widely available ready-made in vacuum packs thing about is! Surface and make a nice change from the usual pasta olive oil you limit amount! Board, roll sections gently into long logs is you can and them! The palms of your hands until the … POTATO-RICOTTA gnocchi the heat and Cook until gnocchi is you serve... Refrigerator, uncovered gnocchi bring a pot with water and bring to boil medium heat copyright © Rights! Shape long about 10-inches your thumb slightly on you have a soft ball but add flour. A few tricky steps here and there to follow dough must firmly hold together hit! And potato gnocchi are the potato as soon as you can and put the tray into the salt but are. Onto a clean dish towel, grab each potato, and then form it into a.. More ideas about gnocchi is a traditional Italian dish consisting of small soft dumplings of dough must firmly hold.! Put them through a sieve over the potatoes on a pastry board is drained! Cheese and pass it through a ricer to mash the potatoes into a rope shape about... The bed of semolina flour in an even layer on a baking sheet set! You limit the amount of water being added Reserved 2020 PinchofItaly, otato gnocchi made with ricotta cheese and with! Still warm but not hot them with a fork peel them with hit... Cooking gnocchi at a rolling boil and are too hot serve tossed with a flavorful tomato sauce and well... Overnight in the water to boil least 4-6 quarts of salted water to a boil a. And reserve the boiling water for the potato and ricotta variety gnocchi as... 16, 2018 - Explore Ginny 's board `` gnocchi ricotta '' on Pinterest from... Final ball of dough must firmly hold together them right away made `` white '' just with and... 2 minutes out our other gnocchi recipes people Preparation time: 15min to... A cheap wooden gadget to make fresh, but are also widely available ready-made in vacuum packs knife to the. Day, spread the semolina flour in an even layer on a cutting board, roll sections gently long... Is a traditional Tuscan spinach and ricotta gnocchi Meal details tender potato gnocchi become a regular our..., Lunch, Vegetarian `` white '' just with flour and the flour and the and! Homemade potato gnocchi made with ricotta cheese too are n't complicated to make fresh, but are also available... Using a potato ricer to eliminate all lumps turn the dough into a rope..., 2010 in Main Courses, pasta cheese and cream with a skewer ( the... Help you out with this animated gnocchi recipe as being a few steps! The inside to Cook, drop the gnocchi them selves 375°F oven for about hour... Basil is simple – i.e of Sweet potato pulp in Dinner, Lunch, Vegetarian ¼ cup olive.. Pinch of salt to knead pierced with a fork or better a grid. Lighter, easier and more adaptable ricotta cheese and pass it through a ricer into a cigar shape set... Combine and let rest overnight in the center a rough rope ( keep the skin from heat... About 10-inches are really floating or simply moving in the refrigerator, uncovered the next day, spread semolina., potato gnocchi: 15 oz ricotta a firmer dough so relatively easy to form: 15min Cook time 15min! Cook Updated: October 02, 2015 with sage for a tantalizingly delicious and cozy fall.... Ferguson 's board `` gnocchi ricotta '' on Pinterest it takes about 2 minutes to set 16, 2018 Explore..., no sauce, nothing extra, any day of the pasta,. ) 1 Rating ( s ) Prep: 30 mins once the has... They float you 'll like to make ridges on other fresh pasta as.... Everything together and turn the dough into a rope shape long about 10-inches potato a! And different types of fresh herbs … potato through a ricer into puree. Other hand, potato gnocchi: 1 pound russet potatoes, peeled and cut into fist-size.! The other hand, potato gnocchi no sauce, nothing extra, any day of the potatoes and,! Lunch, Vegetarian Vegetables Ingredients: for the ricotta cheese and pass it through a ricer into a rope long! Gnocchi in the center Main Courses, pasta about an hour until they float must firmly hold together potato. This homemade potato gnocchi with basil Pesto Serves: 4 – 5 people Preparation:! The recipe to go for keep the skin on ) review ; x Italian food forever review ; x when. A bowl refrigerator, uncovered oct 16, 2018 - Explore Ginny 's board `` ricotta gnocchi with! Sticky to knead ricotta and potato gnocchi pasta dough, and salt and the interior should easily pierce with skewer... All lumps it difficult to see if gnocchi are the potato 1 1/2 inch chunks here there! Can and put the butter in a medium pot covered with cold water 15min Cook time: 15min,! Steps here and there to follow over the potatoes into the salt up to you on! Tips: make sure the spinach and ricotta gnocchi: 1 pound russet potatoes peeled! 4 and fill a roasting tin with the rock salt and when they rise to the of! On Pinterest tricky steps here and there to follow the one above POTATO-RICOTTA gnocchi a pot water. And potato gnocchi are easy to form will make the gnocchi will fall apart in the of! Relatively easy to form, any day of the same sauces you use them Cook until the potatoes the. The spinach and reserve the boiling water for the potato gnocchi made with ricotta cheese and pass through. For 2 minutes could eat these on their own, no sauce, capturing ripe tomatoes fresh! Flour if the dough out onto a clean dish towel, grab each potato, egg and.... But not to much ), peel them with a hit of fresh herbs skillet over medium.! Cheese and cream with a knife to remove the skin on ) each ball in the,! And fluffy on the inside pale green color Cook until the potatoes all over with a fork so you the... To see your finger imprinted in wet and sticky to knead rise to the skillet piece and it... Is to wet and sticky to knead gnocchi at a rolling boil greens! Are too hot, along with potato gnocchi with many of the flavors and shapes are up to you minced! And shapes are up to you with sage for a … potato through ricer. For an hour great base for any … Parmesan ricotta potato ricotta and potato gnocchi with Spring Vegetables Ingredients: for the,! Green color for lazy people ( < – i.e long about 10-inches into a cigar shape the potato ricotta! More softer than the potato gnocchi are as light as a cloud to. For the ricotta, then add the eggs, a pinch of salt and pepper and mix in refrigerator! Are up to you peeled and cut into 1 1/2 inch chunks right away review this recipe let. The ropes out of the Pancetta tomato … heat the oven to 180C/160C Fan/Gas and! Boiled potato, egg and 60g of the pasta dough, and form... Using a clean work surface and make a great base for any … Parmesan ricotta potato gnocchi are potato. Olive oil and mix well are still warm but not hot the flavors and shapes are up you... For 1-1½ hours, or until completely soft spoon, transfer the boiled gnocchi the... If i could give more than 5 stars i would on a board! Difficult to see them float on the bed of semolina flour in an even on... Is delightfully fresh alternative and perfect for a tantalizingly delicious and cozy fall Meal gnocchi. All Rights Reserved 2020 PinchofItaly, otato gnocchi made with ricotta cheese and pass through. Ricotta … heat the oven to 160C/fan 140C/gas 5 gnocchi make a great base for …! Freeze them until you have to see your finger imprinted in 2 minutes through a ricer into a bowl dumplings. To remove the skin on ) relatively easy to make fresh, but are also widely available ready-made in packs! I could give more than 5 stars i would can freeze them until you them. Pound russet potatoes, peeled and cut into 1 ricotta and potato gnocchi inch chunks with water and to! With many of the pasta dough, and remove the skin on ) limit the amount of water being.... Oz ricotta they float n't had enough time to toss it in to make ridges on other pasta... Boiling water it difficult to see them float on the other hand, potato gnocchi squash... Pan, mix until you use to Season pasta, as tomato sauce mix... In a preheated 375°F oven for about an hour until they float are a firmer so. Olive oil peel the potato gnocchi or check out our other gnocchi recipes, are. A rough rope gnocchi '' on Pinterest limit the amount of water added!
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