This is one batch of gnocchi, approximately 110 pieces.

Life...Find what helps you make your world, just a little bit brighter..-crispy little pillows of yumminess..

#indvsafg

Every 29th of the month many Argentines eat gnocchi. A few place money under the plate to bring fortune. I like all types of gnocchi: made with potato, or pumpin, or spinach, or semolina, or ricotta. Here’s my recipe of potato gnocchi.

I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.Gnocchi can be served with just olive oil and parmesan cheese. I like it with melted butter with sage, and it also goes well with cheese sauce, tomato sauce or cream sauce. After you get used to making gnocchi, you can adjust the texture to your liking. Add less flour if you prefer soft gnocchi. If you like them harder, add more flour. For 2 servings. Recipe by Lila

I'm a carb and potato kind-of-girl. Might as well slap the two together!

I was home alone and unsupervised, so I decided to try something new. This is what I came up with.

I wanted to use-up the small potatoes that have been sitting in the fridge.Pressing down with a fork is to flatten the gnocchi and to make grooved patterns so that they cook faster and mix with the sauce easier. You can omit this step if you'd like.Please add a little flour if the dough seems to be too soft to knead. Recipe by mildsevene