This is a simple recipe for the ever popular potato gnocchi. Commonly potatoes are boiled for this dish added moisture to the potato which then needs to be countered with extra flour to bring the mixture together into a dough. This technique was shown to me after professionally cooking for several years by Gennaro Contaldo whilst running Jamie Oliver Fifteen kitchen in London.
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Potato Gnocchi With Sage And Burnt Butter ─ Tobie Puttock
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