3 potatoes 1 egg 1 turnip
flour and salt to taste Boil separately
turnip and potatoes in their skins, peel while still hot and mash with a potato masher, add salt and add the flour and egg. Knead on floured
quickly, so you get a soft dough elongated. Cut the portions and, using your hands, stretch the pastry getting a finger thick cylinder from which you can cut the gnocchi of 2-3 cm.
Bring salted water to a boil and add gnocchi. Cooking times are very fast. Drain as soon go back to the surface. Season with butter and sage
quickly, so you get a soft dough elongated. Cut the portions and, using your hands, stretch the pastry getting a finger thick cylinder from which you can cut the gnocchi of 2-3 cm.
Bring salted water to a boil and add gnocchi. Cooking times are very fast. Drain as soon go back to the surface. Season with butter and sage
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