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Ingredients
- 2 lg potatoes
- 2-3 eggs
- 1-1 1/4 c flour
- 1/4 t nutmeg
- 1/2 t sage
- 1/4 t garlic powder
- 1/2 c fresh basil
- 1/3 c cold water
- 1 T salt
- 2 oz asiago cheese
- 3.5 oz goat cheese
- 1 c ricotta cheese
Details
Preparation
Step 1
Cook potatoes for 1 hour. Puree basil and water in blender til smooth. Stir puree, eggs, cheeses and spices into potatoes. Mound 3/4 c flour on a surface, add mix and knead together until smooth. Gradually add remaining flour. Divide dough into portions, roll each into 1 in diameter logs, cut logs into 1/2 in pieces. Place pieces on lined baking sheet and refrigerate 1 hour. Freeze for later. Cook gnocchi in lg pot of salted boiling water til tender, about 1 min or after they float to the surface. Drain and toss with sauce.
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