Recipes of the Langhe: Gnocchi with Raschera
Peel and boil the potatoes then mash them very well onto a floured board. Break the egg into the potato mound and mix it in. Add the flour gradually to make a homogeneous mix.
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Ingredients
- 800 gr. Potatoes
- 200 gr. White flour
- 1 egg
- raschera d.o.c. cheese
- butter
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