Potato gnocchi -gnocchi di patate | epicuriantime.com
This is a basic potato gnocchi that can be topped with almost any sauce. The trick to gnocchi is to not over knead the dough, and to use only as much flour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Ingredients
- 450 gr (1 pound) medium russet potatoes, unpeeled
- 120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
- 1 beaten medium egg
- Salt and pepper to taste
- 2 tablespoons salted butter
- 1/2 cup grated Parmesan cheese
- recipeIngredient ends
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