GNOCCHI AL FORMAGGIO (POTATO DUMPLINGS WITH CHEESE SAUCE) – Food Connects People

Original name: Gnocchi (Kalamata adaptation: Greek Potato Dumplings)

Origin: Italy

Ingredients Potatoes : 1 kg, peeled and boiled in water for 40 minutes Flour : 300 g Egg : 1 Salt : 1 big spoon Cheese : 200 g, Italian version : butter/parmesan/gorgonzola; Greek version : Kefalotiri/Graviera

Black pepper : 1 small spoon

Preparation Mash the potatoes, add flour, egg and salt. Knead everything and with hands make a kind of little sausages. Cut the sausages with a knife and place the dumplings on the table with some flour. Put the dumplings in boiled salt water. Waiting for some minutes, when the dumplings start floating on the surface, collect them with a slotted spoon and put them in a tray.

Put over the dumplings Greek cheese with a bit of pepper. Serve hot.

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