in Italy

Homemade gnocchi

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, hot mashed
  • 1 tbsp polenta
  • 5 egg yolks
  • 3 tbsp flour
  • salt and pepper
  • 2 tbsp chives, cut into rolls or dried
  • 1 tsp thyme, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 15 minutes

Place the mashed potatoes in a bowl and make a well in the center. Add the polenta and egg yolks and knead everything with the flour into a dough. Season with salt and pepper. Knead in the chives and thyme. Shape the dough into a sausage shape and cut each into 1-inch pieces. Place the gnocchi in a large pot of boiling salted water. When cooked, they will float to the surface. Remove with a slotted spoon and drain on paper towels.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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