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- Small potato dumplings
- Joani Bosco
- 2 medium potatoes--low moisture
- 1/2 cup (125 ml) milk
- 5 tbsp (70 ml) butter
- 1 cup (225 ml) flour
- 2 eggs, beaten
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) paprika
- black pepper, to taste
- 3 tbsp (45 ml) grated parmesan cheese
- Peel, boil and rice potatoes. Set aside.
- Heat milk and butter in a saucepan until boiling.
- Add flour, all at once, and stir vigorously until dough pulls away from pan and forms a ball. Remove from heat.
- Beat eggs and salt into dough until smooth.
- Add paprika, pepper and cheese to dough.
- Blend potatoes into dough.
- Roll into 1/2 inch coils.
- Cook in simmering salted water 3-5 minutes.
- Serve with choice of sauce.
- Please note that the gnocchi should be cooked in simmering water, not boiling. Otherwise, it's not a pretty sight!
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