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“The gnocchi I grew up with. This is made with cheese instead of potato, so it's a bit lighter. Prep time includes 30 minute resting time for dough.”
READY IN:
2hrs 3mins
YIELD:
4 pounds of pasta
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix ingredients.
  2. Knead dough in bowl until it comes away from the sides.
  3. Divide into 4 balls.
  4. Let sit for 30 minutes.
  5. Using a floured board, take one ball out and cut into long strips and then into one inch pieces.
  6. Press middle of each piece with 2 fingers - rolling a bit toward yourself - to curl gnocchi.
  7. Place on cookie sheet to dry slightly.
  8. Place in boiling, salted water for a couple of minutes to cook.
  9. You know they are done when they float.
  10. Serve with tomato sauce and grated cheese.
  11. Tip: my mom used to freeze them before cooking because she thought they retained their shape better.

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