Potato Gnocchi

Chef Alven Tan @Chef_eleven
Cara Memasak
- 1
Preheat oven to 180C, Baked whole potato with skin for 1 hour 30 mins. Let it rest for 20 mins. Discard the skin.
- 2
Press potatoes through a potato ricer. Add egg yolk, flour and potato starch.
- 3
Mix well, cut to about 10 gm size. Roll each piece against tines of a fork to make ridges. Keep in freezer.
- 4
130 gm / Portion. Serve well with Sage Butter or Gorgonzola Cream or Pesto or Meat Ragout or Tomato Sauce.
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