Ġbejna filled potato gnocchi - Aceline
Ġbejna filled potato gnocchi
Ingredients
- 75g Gran Puré (Knorr)
- 100ml Cold Water
- 150g Plain Flour
- 1 Egg
- ½ tsp Fine Salt
- 2 Fresh Ġbejniet (Ħanini)
- 2 Egg Yolks
- 40g Grated Parmesan Cheese (Zanetti)
- Salt & Pepper
- 1 tsp Olive Oil (Borges)
- 1 tbsp Flora Butter
- Fresh Sage
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