Gnocci

ART: Chef Hat

Ingredients:
1 egg
1 cup flour
1 boiled and peeled potato (same texture as mashed potato)
1 tbs salt
2 tbs water

Instructions:
Blend all ingredients together, then roll to 1/2 inch thick. Cut into pieces 3/4″ by 1/2″, dredge lightly in flour. Boil until floating and light (approximately 4-7 minutes).

Serve with Marinara sauce, Alfredo sauce or cheese sauce, or saute in Olive oil and garlic with Parmesan cheese.

Serves 2-4

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