Mascarpone Gnocchi recipe
Mascarpone Gnocchi
Yield: 1 sheet tray
Prep time: 10 Minutes
Total time: 20 Minutes
Ingredients:
Idaho Potatoes riced 1000 Grams
Whole eggs 2 each
Mascarpone 250 grams
Flour Ap 400 grams
Kosher salt 15 grams
Black pepper 5 grams
Directions:
Peel and steam potatoes till tender 212 f for 25 minutes
Rice potatoes
Add ingredients in a bowl
Knead till ball forms
Split in to five large logs
Flour work surface
Roll out logs till ½ inch in diameter
Cut in to ½ inch pillows
Dust with flour
Blanch and use or freeze
Shelf life 1 week in freezer
Shelf life after blanched 1 day
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