Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ MASH THE POTA­TOES while they are still warm, as it helps in­cor­po­rate the cheese and egg yolks. + USE A POTATO MASHER, ricer or sieve for mash­ing. + DUST YOUR KNIFE doesn’t stick. + GNOC­CHI CAN be cooked 1– 2 days ahead of time. Sim­ply toss the cooked gnoc­chi in olive oil and place it in the + FOR A ROASTED gnoc­chi, fol­low the ba­sic recipe, add a and mash with the pota­toes. + FOR A PORCINI pota­toes.

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