ITALY | Sunday, 1 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients 4 cups riced russet potatoes, (about 2 large) 4 egg yolks 2 1/4 tsp. salt 1 1/4 cup all-purpose flour, plus more for dusting sauce of your choice, for serving optional special equipment: potato ricer, gnocchi paddle How to prepare ...
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Tags: 2015 Passport & Plate: SRI LANKA
