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Gnocchi without margarine meat gruyere

Found 10 recipes

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Gnocchi with Browned Butter

2 (12-ounce) baking potatoes, unpeeled 1 teaspoon kosher salt 4.5 ounces all-purpose flour (about 1 cup) 1/4 cup chopped fresh chives, divided 1/4 teaspoon[...]

Source: myrecipes.com
Gnocchi, Mark's Recipe

1 kg potato , weighed after peeling 40 g butter 170 g all-purpose flour 20 g grated parmesan cheese 1 tablespoon dried herbs , we used basil 3 eggs , room[...]

Source: food.com

Gnocchi Parisienne

4 tablespoons unsalted butter (1/2 stick) 1 cup milk 1 cup all-purpose flour 3 large eggs 1/2 teaspoon salt 3 tablespoons grated parmesan cheese 1/8 teaspoon[...]

Source: food.com
Gnocchi with Bolognaise Sauce

When Syahmi left with Iddin yesterday morning, and hubby as usual, as early as after Fajr prayers, I thought of lazying around, again! But then, I said to[...]

Source: mamafami.blogspot.com
Gnocchi

4 lbs white potatoes , peeled, quartered, boiled, and then mashed 4 eggs flour (see the directions for the amount of flour) salt and pepper 1/2 teaspoon[...]

Source: food.com
Gnocchi Verde

2 (20 ounce) bags cleaned salad-ready spinach 1/2 teaspoon salt 3/4 teaspoon fresh ground pepper 1/8 teaspoon nutmeg (two pinches) 1 1/2 cups ricotta cheese[...]

Source: food.com
Gnocchi

4 large eggs 2 1/2 cups flour, all-purpose 8 large baking potatoes * 2 teaspoon salt Boil potatoes in skins until just tender. While hot, remove skins and[...]

Source: recipeland.com
Gnocchi, Mark's Recipe

1 kg potato , weighed after peeling 40 g butter 170 g all-purpose flour 20 g grated parmesan cheese 1 tablespoon dried herbs , we used basil 3 eggs , room[...]

Source: food.com
Gnocchi Verde

2 (20 ounce) bags cleaned salad-ready spinach 1/2 teaspoon salt 3/4 teaspoon fresh ground pepper 1/8 teaspoon nutmeg (two pinches) 1 1/2 cups ricotta cheese[...]

Source: food.com
Gnocchi Parisienne

4 tablespoons unsalted butter (1/2 stick) 1 cup milk 1 cup all-purpose flour 3 large eggs 1/2 teaspoon salt 3 tablespoons grated parmesan cheese 1/8 teaspoon[...]

Source: food.com

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