uffier potatoes and therefore lighter gnocchi. Spread the riced potatoes
e-third of the gnocchi. To get the gnocchi into the boiling
ork to form the traditional gnocchi shape. Repeat with the remaining
ven to 400 degrees. Place gnocchi in a lightly greased 8
f oil to prevent the gnocchi from sticking together. Unused portions
he chicken, cooking until browned all over.
Add onion, carrot
oil. Working in batches, boil gnocchi until tender, 5 to 6
alf of the gnocchi into water and cook until all pieces float
single layer worth of gnocchi in the water at a
e heat. Add the flour all at once, mixing it in
Sear the pork shoulder on all sides until browned and caramelized
d pepper.
TO MAKE GNOCCHI: In medium saucepan melt 1
nto 1-inch pieces. Holding gnocchi in palm, roll whisk over
00b0F.
Pierce sweet potatoes all over with a fork. Place
ierce potatoes and sweet potatoes all over with a fork. Place
nother pot and repeat until all soup is blended smooth.
00 degrees F. Prick potatoes all over with fork. Bake 70
For the Gnocchi:
Preheat oven to 425\
Gnocchi.
WASH potatoes and place
Set aside.
For the gnocchi, toss squash with oil in