Our Recipes dough for potato and paprika gnocchi
dough for potato and paprika gnocchi
See the recipe by Irene Milito
Blog: Il Food Blog di Irene Milito
|Molino Soncini Cesare Pasta Line flour for Pasta||300g|
|powedered paprika||2-3 teaspoons|
Ingredients for the filling/topping
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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