2 piece eggs
140 g flour
450 g potatoes
1 pinch salt
Wash the potatoes and put them on the perforated stainless steel tray.
Ingredients
450 g potatoes
Start the “Potatoes in the skin” programme and follow the steps.
Once the BORA X BO has heated up, insert the food thermometer and steam the potatoes.
Separate the eggs. Keep the egg whites in the fridge for future use.
As soon as the potatoes are ready, cut them in half and press them through a potato ricer together with the skin.
Mix in the egg yolks, salt and flour little by little until you have a smooth dough.
Ingredients
2 piece eggs, 140 g flour, 1 pinch salt
Divide the dough into four portions, carefully shape each portion into a roll about 1 cm across, then cut 1.5 cm slices from the rolls.
Spread the gnocchi out on the perforated stainless steel tray.
Start the “Gnocchi” programme and follow the steps.
Once the BORA X BO has heated up, put the food in the middle of the oven.
After cooking, toss the gnocchi in a little butter until light golden brown.
Optionally, finish with freshly grated Parmesan cheese, chopped herbs and lemon zest.
243.25
9.25 g
3.15 g
43.35 g
