OTHER
Gnocchi
Published
3 years agoon
By
Mike HayesCook 2 large or 3 medium Russed potatoes in skins until tender.
Peel and put through a ricer onto a flowered board.
Make a well in the center of potatoes and add:
1 slightly beaten egg
1 1/2 tsp. oil
Mix with warm potatoes and add:
2 1/2-3 cups flour
Kneed dough until firm, cut into pieces and roll each piece into a rope 1″ in diamter. Cut off 3/4″ piece and roll off the back of a floured fork. Put on a lightly floured baking sheet and freeze. Store in freezer bag until ready to cook. Do not thaw. Drop frpzem gmpccjo omtp bpo;omg water and cook until they float. Remove with slotted spoon and put into sauce. Serve with fresh parmesan. Use your favorite sauce.
Continue Reading
You may like
Click to comment