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The Origin of the Paper Crane

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Submitted By mdcsarcasm
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Gnocchi Boil the whole potatoes in their skinsuntil they are soft (about 45 minutes, If you use the pressure cooker: 15 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered. Roll the dough into thin 1,5 cm thick logs and cut into 2 cm. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.) Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter. Or butter and tomatos (burro e oro) Ingredients     1 kg potatoes 300 g. flour 1 egg, extra large 1 pinch salt

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