The gnocchi (Italian delivery/'ɲɔkki/in ) are either of the pastes prepared with a mixture of Farine of durum wheat or common wheat and Potato, or a preparation containing Semoule of durum Wheat, generally gratinée with the furnace with Fromage.

The Gnocchi with Parisian the are a hot entry prepared with Chou pastry and Sauce bechamel sauce.

Receipt

• To make boil potatoes with the skin, then to peel them and crush them with the potato-masher. Alternatively, to make cook potatoes with the furnace instead of making them boil, which will give a less wet pulp, and thus less sticking during the cutting of the gnocchis.
• To mix with this paste 350 G of flour (1/5 of the weight of potatoes), an egg and a little olive oil.
• to make a large ball, then to work in small cylinders of approximately 2 cm length and to lengthen them side by side.
• To crush these cylinders with a fork to give them their form.
• To make cook in salt water. Cooking is finished when the gnocchi go back to surface.

See too