View Ingredients
x
Ingredients
- 1.2 kg (2.6 lbs) Red potatoes
- 500 g (~4 cups) All-purpose flour (00 flour)
- 2 Egg yolks
- Fine salt to taste
Authentic Homemade Potato Gnocchi – The Traditional…
Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…
View Ingredients
x
Ingredients
- Carrots: 400 g (14 oz)
- Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
- All-purpose Flour: 350 g (approx. 2 ¾ cups)
- Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
- Egg: 1
- Parmigiano Reggiano: 2 tablespoons
- Béchamel Sauce: 500 ml (approx. 2 cups)
- Parmigiano Reggiano: Plenty, for sprinkling
- Butter: A few knobs for the dish
- Coarse Salt: For the boiling water
Baked Carrot and Potato Gnocchi with Béchamel
Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…
