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Holly Van Lom
Gnocchi
Gnocchi of flour, egg and potato.
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Ingredients
Directions
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Peel the potatoes. Cut into equal pieces. Boil in water with salt in 25 min. Until done. Drain.
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Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.
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Split the egg. Mix the flour, cheese, salt, egg yolks and half of the protein with mashed potatoes.
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Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.
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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.
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Push the ribs of a fork on one side of the gnocchi, so the sauce will stick better.
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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).
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Scoop out of the pan with a slotted spoon and keep covered hot.
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Nutrition
335Calories
Sodium0% DV2.505mg
Fat15% DV10g
Protein36% DV18g
Carbs14% DV41g
Fiber32% DV8g
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