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Dissolve a teaspoon of butter, add the Gorgonzola cheese and Cooking Cream, add a pinch of salt and a pinch of pepper. Cook Gnocchi in salt water, just ready add them to the sauce, cook some minutes. Putt them in the plate and add Parmesan.
500 gramms flour
500 gramms potatoes
Water
Salt a pinch
Cook the potatoes, peel them and mash them.
Add to potatoes the flour, salt and a bit of water, knead and to add water a little at a time.
knead by hand for 15/20 minutes until the dough will be smooth.
Let to relax the dough for 25/30 minutes, covered with a cloth.
............to continue
.......take the dough and cut it in 4 parts.
Take one part and roll stretching with the hands until will be 2/3 cm thick.
Cut into pieces of 2/3 cm.
The Gnocchi are ready to be cooked.
A clarification on Gnocchi ( dumplings ), there is who add on the dough one egg. I don't say that this is wrong, but I prefer the original recipe only flour and water.
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