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Urban italian by andrew carmellini5/11/2023 ![]() ![]() ![]() Prick each potato several times with a fork and place on a baking sheet or in a roasting pan large enough to hold them all in a single layer. Center a rack in the oven and preheat to 425☏.2 tablespoons grated Parmesano-Reggiano.4 large Idaho potatoes (about 2 lbs.), scrubbed.We ate ‘em with freshly grated cheese and canned tomato sauce – then we went outside and made snow angels in the empty streets. Everyone ooh’d and ah’d as the gnocchi bobbed up to the top of the pot. In fact, it’s exactly what I made as survival food when I was trapped at a good friend’s apartment with a bunch of people during a city-slamming snowstorm. I love gnocchi! Gnocchi would be my last meal if I got to pick it’s the food I’d want to have if I could only have one. Gnocchi is the reason that I went to Italy gnocchi is the reason that I became a chef. Recipe Serves: 4 A Note from Chef Carmellini: From Andrew Carmellini Photo Credit: Locanda Verde ![]()
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