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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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