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Quick and Easty Gnocchi

4 pealed potatoes – ½ a fist size each
1 tsp salt
Some fine semolina flour
4 eggs, beater
Enough tomato puree or home made sauce to cook dumplings in

Place peeled potatoes with the salt in cooker and add water to 1cm. Bring to pressure with the lid on and cook for 5 minutes.

Drain, mash then add eggs. Mix enough semolina flour until its back to firm mash potato mix, then remove.

Place some tomato puree or sauce into the cooker, you can add some fresh herbs and a dash of red wine if you like.

Form little egg shapes (quenelles) from the potato mix with a teaspoon and place into the sauce. When you have the desired amount for the number of people you are feeding, bring to pressure and cook for 10 minutes.

Serve with parmesan cheese and maybe some pan seared fish fillets with nut brown lemon butter (another lesson)!


 

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