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Gnocchi
 
 
4 ServingsPTM55 min

Gnocchi


Gnocchi of flour, egg and potato.

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Directions

  1. Peel the potatoes. Cut into equal pieces. Boil in water with salt in 25 min. Until done. Drain.
  2. Allow to evaporate covered for 10 minutes. Stamp fine with the puree rammer. Allow to cool for 10 minutes.
  3. Split the egg. Mix the flour, cheese, salt, egg yolks and half of the protein with mashed potatoes.
  4. Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough.
  5. 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.
  6. Push the ribs of a fork on one side of the gnocchi, so the sauce will stick better.
  7. 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).
  8. Scoop out of the pan with a slotted spoon and keep covered hot.


Nutrition

335Calories
Sodium0% DV2.505mg
Fat15% DV10g
Protein36% DV18g
Carbs14% DV41g
Fiber32% DV8g

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