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Full Online Book HomeLearning KitchenItalian - Gnocchi By Luvcookin
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Italian - Gnocchi By Luvcookin Post by :lalarry Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1035

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Italian - Gnocchi By Luvcookin

Gnocchi:
3 russet potatoes or other high-starch variety (about 1-1/2 lb.)
1 egg, whisked
1/4 cup heavy cream
1 tsp. salt
Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground nutmeg
9 oz. (2 cups) all-purpose flour

Brown Butter:
4 oz. (8 Tbs.) unsalted butter
24 medium-size fresh sage leaves
Half a lemon
Salt
Parmigiano-reggiano cheese for grating


No instructions were given. Check out other recipes in the archives to get the hang of it.
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4 large russet baking potatoes 1 tbsp salt 1 egg lightly beaten (Optional.. we didn't use it) 1 cup unbleached flour Use baking potatoes as they do not hold moisture. Bake the potatoes and when they are done remove the pulp from the potatoes and rice them with a ricer or mash them while they are still warm.Fluff with a fork and let cool. Add salt, egg and flour and knead on a table top or board until it holds together and is smooth. You don't have to knead it a long time, this isn't bread. You want it tacky but
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2 pounds mature potatoes 1 slightly beaten egg 3/4 teaspoon olive oil Pinch of salt 2 cups flour Italian tomato sauce or melted butter 1/4 cup grated Romano or Parmesan cheese Scrub potatoes. Boil them in their skins until tender. Drain, peel and put through a ricer or mash until extremely smooth. When cool, combine with egg, olive oil and salt. Gradually add flour. Then knead thoroughly until smooth. Take pieces of potato dough and roll into ropelike strips under palm of hand (the width of a finger). Cut into 1 inch pieces and thin each piece by
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