- * 500 g potatoes
- * 1 or
- * 30 g flour
- * 1 tablespoon gray
- * 1 tablespoon oil
- * salt and pepper
Preparation of Gnocchi:
Boil the potatoes in their skins in salted water. Allow to cool then peel and puree. Add the rest of the ingredients and knead a homogeneous but sticky dough.
On the well-fed table, thin rolls are formed, a little thicker than a finger. Then cut into small pieces of about 3 cm. With the back of the fork we press on each piece of dough, so that it looks like snails.
Boil in salted water. When they are ready, they rise to the surface. Remove with a whisk and serve with the desired sauce.
We served them plain, sprinkled with plenty of grated cheese.
RECIPE IN PICTURES