multicolored tagliatelle with fresh sauce
first courses from Italy
1 hour 15 minutes
translated by Italian with
Potato gnocchi, typical dish of Italian cuisine, perfect with any seasoning, ragù, pesto or simply seasoned with tomato and basil.
To prepare the dumplings, boil the potatoes in a pot (with the peel!) For about 30-40 minutes, doing the fork test, that is, if the knees will come in without difficulty you can drain them.
You have to peel and crush on the planter when they are still hot
Put the flour on the planter. Add the egg slightly beaten together with a pinch of salt and knead it all with your hands, taking the flour as far as you will get a soft and compact dough
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From this mixture sliced the slices and lay with the fingers of the small sprouts, about 2 cm thick, taking care to flourish the planter from time to time with the flour of semolina.
Then cut the chopsticks and drag them over the row-dumbbells with a slight pressure with your thumb.
As you prepare the potato gnocchi on a tray covered with oven paper, you will avoid sticking to the tray without having to use any other flour!
Cook them in boiling and salty water, as soon as the dumplings are cooked are cooked and ready to be seasoned