Gnocchi – Food & Home Magazine
Potato perfection Making your own gnocchi isn’t as difficult as you think – this delicious little alternative to pasta is made easier with a step-by-step guide
Ingredients
- 600g floury potatoes
- 180g cake flour (do not add all at once but rather as needed)
- 2,5ml (½ tsp) salt
- 20ml (4 tsp) Parmesan, freshly grated
- a pinch of white pepper
- 1 large egg
- a pinch of ground nutmeg
- SAUCE
- 50g butter
- 1 garlic clove, finely chopped black pepper, to taste
- 60g Parmesan, freshly grated, to serve
- 10ml (2 tsp) fresh flat-leaf parsley, chopped, to serve
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