Filter
Reset
Sort ByRelevance
Holly Van Lom
Gnocchi
Gnocchi of flour, egg and potato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes. Cut into equal pieces. Boil in water with salt in 25 min. Until done. Drain.
-
Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.
-
Split the egg. Mix the flour, cheese, salt, egg yolks and half of the protein with mashed potatoes.
-
Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.
-
Divide the dough into equal pieces (according to the number of people). Roll out into rolls of 1 ½ cm thick. Cut into pieces of 2 cm.
-
Push the ribs of a fork on one side of the gnocchi, so the sauce will stick better.
-
Bring a pot of water with salt to the boil. Cook the gnocchi in single portions. When they come to the surface they are cooked (about 2 minutes).
-
Scoop out of the pan with a slotted spoon and keep covered hot.
Blogs that might be interesting
-
25 minSide dishlime, fresh ginger, soy sauce, honey, sesame oil, chicken, Sesame seed,grilled chicken with ginger-soy sauce -
50 minSide dishred pointed pepper, Red onion, tastytome tomatoes, garlic, traditional olive oil, dried Italian herbs,grilled vegetables -
15 minLunchlamb's lettuce, cucumber, radishes, smoked salmon, yogurt, mayonnaise, lemon juice, dill, dill,lettuce with salmon and creamy dill dressing -
20 minSide dishwhite coal, sea salt, caraway seed, fennel seed, brine,homemade sauerkraut (fermented white cabbage)
Nutrition
335Calories
Sodium0% DV2.505mg
Fat15% DV10g
Protein36% DV18g
Carbs14% DV41g
Fiber32% DV8g
Loved it