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Gnocchi
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300g | potato |
150g | 00grade pasta flour |
100g | Parmesan cheese |
1 | egg yolk |
Peel the potatoes and boil for 10-15 minutes, until soft enough to mash.
Drain the potatoes and leave for 10 minutes for any excess water to drain away.
Add salt and pepper to taste, and mash the potatoes.
Add the flour, cheese, and egg yolk. Also add a dash of olive oil.
Mix until it forms a dough, then kneed on a floured surface.
Cover in cling film and place in the fridge for at least 15 minutes.
Roll the dough into cylinders, cut into pieces, and prick with a fork.
To cook, you can either fry them in a little olive oil, until browned on both sides, or you can place them in a pan of boiling water for 2-3 minutes. They are done when they rise to the surface.
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