dough for potato and paprika gnocchi

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Ingredients
Molino Soncini Cesare Pasta Line flour for Pasta300g
yellow potatoes1kg
powedered paprika2-3 teaspoons
egg1
saltas needed

Ingredients for the filling/topping

Recipe:

Clean your potatoes, boil (peeled) and then drain and peel. Mash and then leave to cool. Spread your flour out on a worksurface, add the mashed potatoes to the centre, with a little salt, paprika and the egg. Work together until you have a uniform and compact dough. Cut into strips of 2-3cm wide, and then cut each into little cylinders of 2cm. Use a fork to make the classic gnocchi indented strips in each. Your paprika gnocchi are now ready for use.

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