THE SECRET POTATO GNOCCHI RECIPE

GNOCCHI RECIPE 500 grs (0.55 lbs) baking potato (russet or Idaho) 100 grs (0.22 lbs) all-purpose wheat 1 egg Salt and pepper to taste NOTE: The potato to wheat ratio is 5 to 1 and one egg per 500grs potato Bake the potato. Peel it. Use a potato rice to mash it. Combine all ingredients in the mixer bowl. Start to mix slowly and then set to medium speed for 7 minutes. (Or knead by hand about 10 minutes.) Divide the dough. Make strips and cut into small pieces (like 2 fingers). Put in a baking sheet covered with parchment paper. Bring a lot of water to boil. Add salt and a bit of olive oil. When the gnocchis come to the top, wait 30 seconds to 1 minute and remove them. Transfer to your preferred warm sauce and enjoy. Basil Pesto Sauce: Ingredients: basil leaves, garlic, salt and pepper to taste, lemon juice, olive oil and parmesan chunks. In a blender or food processor combine all the ingredients. For a creamy pesto, mix the pesto with heavy cream in the pan. Mushroom Sauce: Ingredients: mushrooms, onion, garlic, butter, heavy cream, flour. Melt the butter, add onion and garlic, cook until they soften. Add the mushrooms and cook them until tender and browned. Add the heavy cream. For a thicker cream, dissolve the flour in a bit of water and add to the cream. Let it simmer until it reaches the desired consistency. Don’t forget the grated Parmesan cheese on top!!!! Business inquiries: odrad2016@gmail.com Created and Published by Oswaldo Silva ALL COPYRIGHTS RESERVED Music by Joakim Karud http://youtube.com/joakimkarud WLL022-GNOCCHI 6 #gnocchirecipe #gnocchi #dumplingsrecipe

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