Gnocchi

Cooking

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.

Cuisine European cuisine

Dish type Side dishes