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potato – 500 grams;
“Makfa” superior grade wheat flour – 100 grams + 2 tablespoons;
50 grams of ground parmesan;
Pesto sauce for serving;
time 50 minutes
ingredient Wheat flour
Additional properties For kids
1. Boil the potatoes without peeling, then peel them, mash and let them cool a bit.
2. Add flour, 30 grams of parmesan, egg, salt and mix the dough.
3. Cut the dough into small pieces and roll them into 1 cm cylinders. Sprinkle with flour and cut them into pieces 2–3 cm long. Drag a fork along the gnocchi to make a pattern.
4. Boil water in a pot, add some salt. Put the gnocchi into the water and boil for 2 minutes. Serve with pesto sauce, sprinkled with leftover ground parmesan.
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