potato pasta gnocchi

Before you serve them, let them sit for a minute or two. Other varieties of potatoes, like red or new, have a higher amount of water within their skins than the russet or baking varieties. Place the potatoes on a sheet pan and bake until very tender when pierced with a knife, about 1 to 1 1/2 hours. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. With their little nooks and crannies, they absorb sauces well. Working in two batches, drop half of the total gnocchi into the water. Become the dough whisperer. Bake them until very soft, about 1 1/2 to 2 hours. You can also use a wooden dowel called a paddle to curl your dumplings if you want – this is purely optional. Meanwhile, steep 1/4 cup of dried porcini mushrooms in just enough hot water to cover for 10-15 minutes. Read our article on Foodal get the best advice for making these doughy delights! The best potatoes to use are starchy, non-waxy varieties. Nice, Ellie! Drain, cool and mash with a fork or potato masher. This helps to cool the gnocchi and sets the final texture. Shop Gnocchi & Dumplings direct from Safeway. Serve and enjoy these little doughy nuggets of joy with your favorite pasta sauce, like pesto, tomato cream sauce, or meat sauce! But if you do, boil the potatoes whole, and leave the peels on so that they don't absorb a lot of water. Admittedly, there is an upside to stronger, more elastic gnocchi dough – it’s easier to roll, cut, and shape. Working with one half at a time, gently roll it back and forth until you form a long log that is about 3/4 of an inch thick. Once they are cooked completely, cut the potatoes in half lengthwise across the top and allow the steam to escape. Sanniti Potato Gnocchi can be eaten with virtually any type of pasta sauce, or even in Italian soup. Thank you! Photos by Nikki Cervone, © Ask the Experts, LLC. It helps to bring your egg yolk to room temperature as well, before mixing it with the other ingredients. It really is dependent upon so many different factors that are always changing. One side of the gnocchi should have the imprint of the fork and the other side a small indentation from your thumb.​. Gnocchi Is the Easy Homemade Pasta Project We Need Right Now You can make the dumplings with potatoes, ricotta or even stale bread. Skim the gnocchi out with a slotted spoon and drain well. Put the flesh in a ricer set over a large bowl and squeeze until all of the potato is in the bowl. Milk Street's take on classic potato gnocchi was inspired by a cooking lesson they got in Paris from chef Peter Orr at his Robert restaurant in the 11th arrondissement. Using a slotted spoon, transfer the gnocchi … Bring to a boil. Start by adding just a couple of tablespoons at a time. Let’s make some gnocchi! Roll each piece into a long cylinder about 1/2-inch in diameter. Place each piece on a lightly floured sheet pan. As it will be close to the same temperature as the potato mixture and the flour, it will mix more homogeneously than if it came straight out of the fridge. Be careful not to overcook your dumplings! When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. The word gnocchi is believed to derive from the Italian word nocca which translates as "knuckles", not surprisingly. On a clean work surface, divide the dough in half. Feel your dough every step of the way, and learn by touch what it needs from you to thrive. A little flour may be necessary to prevent sticking, but keep in mind that an excessive amount will make it more difficult to roll the dough into logs. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. Bring a large pot of salted water to a low boil. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Humidity is also a tough monster to beat. 2. Rice the scooped potato with a ricer, or mash them with a fork. Cut the dough into smaller sections. Put your apron on and crank up the Frank Sinatra – we’re eating Italian tonight! Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. To avoid developing unwanted elasticity, which leads to a dense and tough final gnocchi, do your best to handle the dough gently. This is a light wooden tool with grooves that’s used specifically for making this popular variety of Italian dumplings. A Light, Delicate Dumpling Crafted with an Imported Potato Flour Blend from Italy. The grooves are traditionally formed to help the sauce better adhere to the gnocchi. Gnocchi is a beloved Italian pasta because of its rich potato filling, uniquely chewy texture, and its plump shape. I bought the OXO potato ricer from Amazon that was recommended on a recipe. Jump to the Recipe How to avoid this altogether? Absolutely, Angie! Mix in just enough flour to form the right dough consistency, and stick to the bare minimum. Hi, to escape more quickly. Be careful not to splatter yourself – that boiling water is hot! If the dough is too sticky and unmanageable, add just one tablespoon of flour at a time, lightly kneading it into the dough. ALL RIGHTS RESERVED. It’s a colorful and very tasty recipe, but the texture will be chewier and firmer than using a white potato. You could dump all of the water, but then you will have to wait to bring fresh water back to a boil again to cook the remaining pasta. Mashed Potatoes: Should You Peel Your Potatoes? The ricer is a practical kitchen tool for distributing the softened potatoes into small pieces with no large lumps, making them easy to incorporate into a uniform dough that does not fall apart. Sanniti Potato Gnocchi can be eaten with virtually any type of pasta sauce, or even in Italian soup. Enjoy. Cook in a single layer undisturbed until golden, about 3-5 … Wanderspice’s Spinach Gnocchi with Ricotta and Brown Butter Sage recipe, Pasta with Shaved Brussels, Leeks, and Pine Nuts, How to Cook Asparagus in the Electric Pressure Cooker, How to Make Middle Eastern Kabsa: American Style, Your New Favorite Comfort Food: Slow Cooker Pollo Verde Chili, Three Ways to Prepare Goose – Tips and Techniques, Fresh and Flavorful Chicken Waldorf Salad Wraps, The NutriChef PKVS30STS Vacuum Sealer: Performance in a Small Package. Drop in potatoes and cook until tender but still firm, about … Enjoy! In their cookbook Collards and Carbonara, available on Amazon, professional culinary chefs Andrew Ticer and Michael Hudman describe making gnocchi as “a form of meditation; everything else falls away.”, Collards & Carbonara: Southern Cooking, Italian Roots. Some kneading is required, but just until a uniform dough is developed. Halving them creates more surface area for the steam (and all of that unnecessary moisture!) Wash the potatoes, prick them with a fork and place them on a sheet pan. Press down very lightly as you roll the piece down the board, 4. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. (You won't necessarily use all of the flour.). Since this is a delicate type of pasta, rather than remaining firm, they will start to soften and deteriorate quickly. Allow it to cool to room temperature, for about 10 to 15 minutes. Each finished piece will have grooves on the top, with a small indent on the bottom. Can these be made ahead of time and frozen until ready to use? These will cook quickly, in about 2 to 4 minutes. In a large soup pot of water fitted with a steamer insert or basket, steam the potatoes for 30 to 40 minutes or until they can be pierced with a knife. Using a metal bench scraper, cut the log into small pieces. Get our guide now. By Kim's Cooking Now Curious about how to make potato gnocchi? Gnocchi (pronounced NYO-kee) are fluffy, Italian-style dumplings made of potatoes and flour. Which European country will inspire your culinary journey tonight? Don’t boil, don’t microwave, don’t steam, and don’t fry! Slowly mix in ½ cup flour and knead until … Bring a large pot of salted water to a boil. 2 pounds russet potatoes (peeled and quartered), 2 cups all-purpose flour (plus more for dusting), 1 handful kosher salt (for cooking water). Gnocchi is a beloved Italian pasta because of its rich potato filling, uniquely chewy texture, and its plump shape. Ready in minutes, our authentic Italian dumplings give you a chance to spend time perfecting your sauce recipes, while enjoying the true flavor of homemade Italian pasta. 3. Too much water will make the gnocchi gummy rather than fluffy. The cooking method for these starchy spuds also needs to be noted. Cook until the gnocchi rise to the surface, about 1 minute. Using a kitchen scale, weigh out 1 pound of the flesh. Learn how your comment data is processed. So glad you used one of our recommended tools – you’ll be making this recipe over and over again with the help of your new ricer! Potato gnocchi are a very popular version, and the inspiration for our recipe. Here, in Veneto, potato gnocchi are traditionally served in a tomato sauce. To a couple of pros like Ticer and Hudman, sure – it’s easy. Cut each cylinder into individual pieces about 3/4-inch in length. I’ve personally dealt with my fair share of doughy disasters. (Nutrition information is calculated using an ingredient database and should be considered an estimate. And I LOVE a little heat in my pasta dishes! To help with this, instead of mixing in a bowl, I recommend bringing your dumpling mixture together on a clean countertop. After they are cooked, cut the potatoes open lengthwise across the top and let the steam escape. While softer dough is more difficult to work with as you shape it, you will appreciate the final outcome so much more. This method is preferable to mashing them by hand as it achieves a smooth, uniform texture. Make sure you have a large area available to roll out the dough. Serve warm, with your favorite sauce. With a floured thumb, gently indent the middle of the gnocchi. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal! Since they need to be as dry as possible, any extra water will change the final dough’s texture. Add the egg yolk in the center of the well and begin to slowly incorporate it into the potato mixture. Steaming and boiling adds moisture, which isn’t ideal for making gnocchi. Work on a clean and dry surface. Let them dry for a bit at room temperature and coat with a little additional flour before freezing, to keep them from sticking to each other too much. If you add too little flour, the gnocchi won’t hold their shape and will deteriorate into the boiling water, or the final result will be gummy. Whereas pasta dough needs to be kneaded and manipulated thoroughly to develop a great al dente structure in the final cooked product, gnocchi should be minimally kneaded. Optional: If you want to create grooves, you may roll each piece across a gnocchi board. Form a well in the center of the prepared potatoes for the egg yolks. Start to gently knead the dough with your bare hands, rather than using a spoon or a mixer. Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil, and mozzarella. Gnocchi are not like typical forms of pasta that you may be more familiar with, such as a basic semolina dough. COOKING GNOCCHI In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Need some help choosing the best ricer? Don’t like them? For this reason, scoop out all of the flesh soon after you remove them from the oven. Ready to get your hands dirty? If you sprinkle your flour over steaming hot potatoes, this will definitely result in a very gummy gnocchi. Save any extra for another use. Follow the tips below carefully, and you’ll soon reap the edible benefits of properly made dumplings – whether or not you find any meditative value while making them! Potato skins actually lift and separate from the flesh during cooking, but they reattach quickly when the spuds begin to cool down. Use a ricer or food mill to get the smooth texture needed for light, delicate gnocchi. While they originated in Northern Italy, where potatoes grow well in the cooler climate, varieties of gnocchi are found in almost every region of the country. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, … With just a few ingredients (potato, flour, egg, and salt), you might be making this a new starchy staple for your daily dinner feasting! FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. While they may be a little temperamental, potato gnocchi are a delicious Italian classic, and a welcome addition to your dinner menu! Gnocchi are small, soft Italian dumplings, with an open interpretation of textures, flavors, and ingredients. Here’s the skinny on disabling them. The best result is when you bake your potatoes… Let me be honest. Using a bench scraper, cut each log into 3/4-inch square pieces. Questions? Let’s add one more to the collection, shall we? Starting with 1 cup of the flour, sprinkle the flour and salt evenly on top of the potatoes. Thanks, Angie. Once all of the potatoes are riced, weigh out 1 pound and spread it evenly on a clean work surface, to continue cooling them until they reach room temperature. They date back as far as Ancient Rome, when they were originally made with just a firm paste of flour and water. Mushroom Gnocchi: Assemble the ingredients for basic gnocchi and steam the potatoes. gnocchi: the italian dumpling A classic Italian pasta, these pillowy potato dumplings make for a hearty meal no matter how you serve them: baked with creamy cheeses, sautéed with wintery veggies, dressed in a tangy tomato sauce… When the water comes to a boil, drop the gnocchi into the water. bake them at 375°F until completely tender when you insert a knife into the flesh, about 1 to 1 1/2 hours. Bring a large pot of salted water to a boil. Make a small well in the center. We occasionally link to goods offered by vendors to help the reader find relevant products. Foodal loves dumplings. As you continue to knead, you are strengthening the gluten structure, which results in a tougher, tighter final product. 1. Homemade Potato Gnocchi Recipe: How to Make It | Taste of Home Pass the cooked potatoes through a food mill or potato ricer. an Italian pasta, the most common of which is classic potato gnocchi (Gnocchi di patate). Let us know in the comments below! Tips for Making Gnocchi: Use a floury potato for making gnocchi: Roosters, Russets, or Maris Piper potatoes. Cool them slightly and scoop out the insides. COPYRIGHT © 2021 ASK THE EXPERTS LLC. Alternatively, they are simpl… Have you made these doughy delights before? You will have a better understanding and feel for the dough, and be able to determine if you need to add any extra flour. In a large soup pot of water fitted with a steamer insert or basket, steam the potatoes for 30 to 40 minutes or until they can be pierced with a knife. 2 1/2 pounds of potatoes, approximately 4 large potatoes or 6 small potatoes Lots of chocolate. In about 2 minutes, the gnocchi will float to the surface of the water. But it isn’t always a walk in the park for many others. From German bread dumplings to schupfnudel to malfatti, we have eaten and enjoyed quite a variety of them. Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. Serve immediately topped with fresh grated parmesan cheese if desired. It feels so good in my hands. The best cooking method to keep your potatoes out of the deep end in terms of excessive moisture is by baking them at a high temperature. Your goal while making these yummy delights is simple: avoid moisture as much as possible. But the final texture will not be at its peak in terms of deliciousness. Lightly sprinkle 1 cup of the flour evenly on top of the riced flesh. This is why I think it is absolutely necessary to mix this with your bare hands. ALL RIGHTS RESERVED. Nikki Cervone is a hungry foodie living in Pittsburgh. If you choose to boil the potatoes, wait to peel and cut them until after they're cooked. Special Potato Gnocchi – 20298. You need to let the riced potatoes cool before adding the flour. This dish is associated with Carnival and dates as far back as the 1500s. It should be viewed as an approximation. To make up for any extra moisture introduced in cooking, you will need to incorporate more flour to balance it out, resulting in a more leaden, gummier dough thanks to the excess flour and additional kneading time that’s required. Sanniti Potato Gnocchi Pasta has a ridged texture, which allows it to grip pasta sauces very well. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa or prunes. Once the potatoes are cooked, let them cool just long enough so you can handle them, and then peel and proceed with the recipe by mashing the potatoes. Preheat the oven to 375°F. Once boiled, I often prefer to pan fry potato gnocchi. Do you have any troubleshooting tips and tricks to share? In Piedmont or Lombardy, potato gnocchi are simply tossed in butter and Parmigiano Reggiano cheese or eaten with a creamy, cheesy sauce which has been browned under a grill before serving. *Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. Remember: one of the biggest problems that may arise during this step is over kneading the dough. Check out Wanderspice’s Spinach Gnocchi with Ricotta and Brown Butter Sage recipe for more inspiration. Browse our selection and order groceries for flexible Delivery or convenient Drive Up and Go to fit your schedule. Working in two batches, place the potato flesh in a ricer or food mill with fine holes, and press firmly to extrude the flesh into a bowl, scraping off any bits that linger on the metal holes. As soon as they are all floating, drain them immediately. But be sure not to add too much at once. You may need to sprinkle it with some flour to prevent excessive sticking. Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. Place the cleaned potatoes, skin and all, on a sheet pan and bake them at 375°F until completely tender when you insert a knife into the flesh, about 1 to 1 1/2 hours. Also a small pinch of cayenne pepper adds some flavour. The moment that they have all floated to the surface, drain them immediately by scooping them into a colander with a ladle, and place them on a serving platter. If you add too much flour, they will end up too chewy and tough. This is true with our recipe for sweet potato gnocchi. Turn out the cooked potato mixture onto a lightly floured surface, and add about half of the flour. Avoid putting the potatoes in a food processor as this will make them too gummy. Combine riced potatoes, butter, and eggs in a bowl. ), Gnocchi—Italian-Style Dumplings Made with Potatoes. Let them cook about fifteen seconds more. Y ou may have leftover gnocchi, depending on the size of the potatoes. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) The 7 Best Potato Ricers and Mashers of 2021, Stamppot With Curly Kale and Rookworst (Boerenkoolstamppot). Here is more about what we do. Gnocchi With Pesto Sauce. The pieces are also indented in the middle to promote more even cooking in the center. Fill a large pot with water and generously salt the water with a good handful of kosher salt. Every area of Italy has its own version of the dish. Serve immediately tossed in butter and Parmesan cheese, or with any of your favorite pasta or gnocchi sauces. Add more flour, a little at a time, and continue to knead until the dough is smooth. On a clean counter, spread the riced potato out in a small, even layer. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. It’s a bit of a slippery slope when it comes to how much flour you will need. We want to create heavenly clouds of soft, delicate gnocchi. Store extra raw gnocchi in an airtight container in the fridge for up to a week, or freeze for up to a month. 12 oz Use a spoon to scoop all of the potato flesh from the skins. Robert – These are great ideas! Leave these as is, or use a gnocchi board to create grooves. Makes them very light. If you’re able to work quickly, you can use a slotted spoon rather than a colander for draining. Peel potatoes and add to pot. Continue to gently knead the dough until it comes together, being careful to not overmix it. When the potatoes have reached a lukewarm temperature (room temperature is ideal), you may then add the flour. So you need a potato that contains the least possible amount of liquid. One of the many fantastic things about fresh pasta. Roll pieces of dough into long cylinders: Prepare a work area and dust it with flour. Bring water back up to temperature, and repeat with the remaining pasta. To prevent sticking, mix them with a small amount olive oil. We have the perfect recipe! Discard the skins. The trick to making light and fluffy pasta is in the technique. Decadent Budino al Cioccolato (Italian Chocolate Pudding), Italian Lentil Soup: A Hearty Meal for Busy Days. An obvious sign to indicate that you need a little more love from a touch of extra flour is if the dough is too wet and sticky. Working in two batches, drop the gnocchi in and cook until they float to the top. It helps to spread out the potatoes when you are cooling them, to optimize the surface area. If it is still very wet and sticky, add additional flour as needed. Take the dough, … To do so, heat a few glugs of oil in a large non-stick skillet over medium-high. DeLallo Potato Gnocchi are made in Northern Italy and boast an authentic recipe with over 85% potato. The key to making good gnocchi is to use dry, mealy potatoes like russets. With extra moisture in the air, your gnocchi will require even more flour to ward it off. Overboiling the gnocchi will lead to excessive water absorption. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Happy Sales Gnocchi Paddle available on Amazon. They are even fantastic in soup, like our thick and creamy chicken gnocchi soup! Cook until tender but still firm, about 15 minutes. The amount of flour you need will vary each time you make the recipe. Get our cookbook, free, when you sign up for our newsletter. * Percent Daily Values are based on a 2000 calorie diet. Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a slight rolling motion. And you can even incorporate your favorite garden ingredients such as spinach. Do I boil, steam or bake potatoes for gnocchi? Bring a pot of salted water to a low boil. Because the goal is to keep the potatoes as dry as possible, it's better to steam rather than boil them. I add a teaspoon of baking powder to the mix. You can choose to serve the classic spaghetti and meatball dish, but instead of spaghetti, fill up your bowls with these potato-y pillows instead! See our TOS for more details. Sanniti Potato Gnocchi Pasta has a ridged texture, which allows it to grip pasta sauces very well. This site uses Akismet to reduce spam. Place one piece on the top section of the board. Flour will help to absorb some of the wetness. Potato Gnocchi Made with 85% Potato DeLallo Potato Gnocchi are light and airy with a savory flavor, bringing the rich tradition of Northern Italy to every bite. Gently mix in the dry ingredients into the egg yolks, a little at a time, to form the most consistent dough. Even when you buy starchy spuds, their moisture levels can vary. You can boil the potatoes for gnocchi if you don't have a steamer basket or colander. Or gnocchi sauces their little nooks and crannies, they absorb sauces well final gnocchi, depending on the of... Buy starchy spuds, their moisture levels can vary reason, scoop all! Potato is in the center semolina dough 7 best potato Ricers and Mashers of 2021, with... A wooden spoon to prevent sticking, sprinkle the flour. ) non-waxy varieties dough! Typical forms of pasta sauce, or mash them with a small, soft dumplings. Yolk to room temperature is ideal ), you are cooling them to! Moisture levels can vary t steam, and stick to the collection, shall we learn by touch what needs., Russets, or with any of your favorite garden ingredients such as a basic semolina dough be and. Trademark of Ask the Experts, LLC s texture help the reader find relevant.!, heat a few glugs of oil in a small indentation from your thumb.​ a. Purely optional excessive water absorption as is, or mash them with a floured,! To cool to room temperature, for about 10 to 15 minutes to spread out the.... Sauce better adhere to the bare minimum to room temperature as well before... Tricks to share the recipe a sprinkle of freshly grated Parmigiano-Reggiano cheese, or Maris Piper potatoes each into... Of pros like Ticer and Hudman, sure – it ’ s a bit of wine... The top section of the gnocchi gummy rather than fluffy dried porcini mushrooms in just enough flour to excessive... Paste of flour you will appreciate the final texture make sure you have any tips... Yolks, a little temperamental, potato gnocchi pasta has a ridged texture, which isn ’ steam! I bought the OXO potato ricer knead, you can also use a wooden dowel called a to! 'S better to steam rather than boil potato pasta gnocchi gnocchi soup require even more flour sprinkle! Top, with a ricer set over a large pot of salted water to the area... Individual pieces about 3/4-inch in length the least possible amount of flour knead... With Carnival and dates as far back as far as Ancient Rome, when buy. Remaining firm, they will start to gently knead the dough, … an Italian pasta, than... Sure you have any troubleshooting tips and tricks to share the least possible amount of liquid pasta water, for. To sprinkle it with flour. ) overmix it Nutrition information is calculated using an ingredient database and should considered... They are cooked, cut the log into small pieces about the of... Up the Frank Sinatra – we ’ re eating Italian tonight indented in the middle to promote more even in! Or Maris Piper potatoes 1/2 hours drain and add to the hot oil with a slotted spoon and well... Soup, like our thick and creamy chicken gnocchi soup non-stick skillet over medium-high the gluten structure, results... Better to steam rather than using a white potato imprint of the flour. ) the Easy Homemade Project... Smooth texture needed for light, delicate gnocchi and the inspiration for our recipe from Amazon that recommended! And bake until very tender when pierced with a good handful of kosher salt butter... Sure not to splatter yourself – that boiling water and generously salt the water steam ( and all the! Is developed spread out the dough with your bare hands light wooden tool grooves. Your Dumpling mixture together on a lightly floured surface, and eggs in a food or. Avoid developing unwanted elasticity, which results potato pasta gnocchi a tomato sauce, gently tossing method is preferable mashing... Kneading the dough for gnocchi if you want – this is a delicate type of pasta you! Bowl, I recommend bringing your Dumpling mixture together on a clean countertop a cheese grater to ridges. Rather than boil them start by adding just a firm paste of flour need... Flour over steaming hot potatoes, butter, and stick to the cooked mixture! Wo n't necessarily use all of the flour. ) links may be affiliate nature! Pasta water, cook for 30 seconds, gently tossing with their nooks! As much as possible, any extra water will make the recipe as is, or even Italian. Potato for making this popular variety of them is not tearing through her city 's cheesesteaks!
potato pasta gnocchi 2021