Aromatic dumplings (2)
Instructions
Boil the potatoes in their skins, not freshly cooked peel them and put them in the potato ricer, by dropping the proceeds on a work surface.
Let cool slightly and then add salt and add the flour (the quantity depends on the type of potato).
Mix well, adding more flour if necessary, until mixture that comes off well from the hands.
Cut it into pieces on floured pastry Board rotolateli, then cut small cylinders at regular intervals of about 1 cm.
Just ready dipped gnocchi in salted water to a boil and drain with slotted spoon.
Melt the butter, add the coarsely chopped ham and a nice chopped Sage and Rosemary.
Add the gnocchi, drain them gradually, with flavored butter.
Served piping hot.
