These soft and light gnocchi are a wonderful use for leftover mashed potatoes. Martha Stewart Living, November 1998. The recipe calls for cold mashed potatoes, egg yolk, lemon zest, olive oil, all-purpose flour, salt, unsalted butter, freshly ground black pepper, fresh sage leaves, and grated Parmesan cheese. The gnocchi are formed by mixing the ingredients together, rolling the dough into logs, cutting them into pieces, and shaping them into a “C” shape with a fork. They are then boiled in salted water and cooked in a pan with butter, pepper, and sage until heated through. Serve immediately with Parmesan cheese.
27.04.2023 @ 02:49
These soft and light gnocchi are a wonderful use for leftover mashed potatoes. Martha Stewart Living, November 1998. The recipe calls for cold mashed potatoes, egg yolk, lemon zest, olive oil, all-purpose flour, salt, unsalted butter, freshly ground black pepper, fresh sage leaves, and grated Parmesan cheese. The gnocchi are formed by mixing the ingredients together, rolling the dough into logs, cutting them into pieces, and shaping them into a “C” shape with a fork. They are then boiled in salted water and cooked in a pan with butter, pepper, and sage until heated through. Serve immediately with Parmesan cheese.