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Potato Gnocchi
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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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