Our Recipes dough for potato and paprika gnocchi

Ingredients
Molino Soncini Cesare Pasta Line flour for Pasta	300g
yellow potatoes	1kg
powedered paprika	2-3 teaspoons
egg	1
salt	as 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.