Gnocchi piemontese
They are pretty easy to make, one just needs a little patience and good products. The potatoes of course are paramount as if the potatoes are not good, then the Gnocchi won't turn out right. I always use potatoes that cook "floury" so they are usually grown towards the end of the season and are rather big. So the starch in them is perfect. If they are too young then the starch turns out like glue after mashing the potatoes
- Time: 60 min
- Servings: 8
Source: en.petitchef.com
Ingredients
- Potatoes
- Flour
- ea Eggs Salt and pepper
- Tomatoes
- Onions
- Garlic
- Basil
- Salt, Pepper