Press potato souffle (without cream) Easy and light chocolate cake refrigerator Tsizkeik chocolate

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Contains: Cheese, Eggs
How do: Add the Ricotta cheese, egg yolk, salt, and freshly ground bad ice cream Parmigiano in a large bowl and mix well. Add flour and mix gently. The dough should remain slightly sticky (You can add more flour but will make the dough more dense and want the gnocchi in the end to stay light, fluffy, almost velvety texture). Sprinkle with flour your countertop, take a big spoonful of soup dough, spread it, and place it into an oblong roll to the thickness of a finger. Cut into small "pads". Do the same for the rest of the dough. In a pot of boiling water, add a little salt and vegetable cube. Add the gnocchi and let them boil until they rise to the surface of the water. Depending on their size will take from 2 to 4 minutes. Remove from the pan and serve them with any tomato sauce or pesto. Bon appetit!
You can replace the Riccotta cheese like texture soft white cheeses such as myzithra. Also, replace the Parmigiano cheese with any such external face aged mature yellow cheese intended for grating.

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