1K of red patatoes

300g of flour

1 egg

 

Boil the patatoes in salt water for 40m then peel and crush.Add the 250g of flour, the  egg  and mix all togheter.

Take  a piece of dough and put it with the tips of the fingers to get bigoli, that is, the strings, thick 2 centimeters .  Then cut the juniper pieces  and gently press the thumb over the gnocchi line to get the classic shape.

 

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Cassata siciliana