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🏈 Week 18 of Game Day Bites: Air Fried Cacio e Pepe Gnocchi | this is the easiest, and most addicting recipe you’ll make. Perfect for a last minute game day recipe. 1 package of store bought gnocchi Pecorino Romano Black Pepper EVOO Add the gnocchi to a bowl and drizzle with EVOO. Season with salt and pepper, and then air fry at 400° for 20-25 minutes, or until golden brown and crispy. Once done, season with freshly grated Pecorino Romano, and a few cracks of black pepper. Toss until combined, then transfer to your serving bowl. Top with more pecorino, a few cracks of black pepper, and enjoy! #airfriedgnocchi #homemadegnocchi #gnocchirecipe #airfriedrecipes #airfryerrecipes #cleaneating #cleaneatingrecipe #cacioepepe #cacioepepegnocchi

Homemade Gnocchi Recipe. Just 3 ingredients—potatoes, egg yolk, and flour that come together for make soft, pillowy perfection. Full recipe below and on my blog! #HomemadeGnocchi #ComfortFood #HomemadeGnocchiRecipe #dinnerrecipes Recipe: Serves 2-4 1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced) 100g flour (or 2/3 cup) 1 egg yolk Salt Directions: Peel, dice, and boil potatoes in heavily salted water until fork tender. Pass potatoes through a ricer into a bowl. (You need 300g of cooked potato or 2.5 cups) While still warm, place potatoes on a lightly floured dusted work surface area. Make a dome in the center of the potatoes and add in the egg yolk in the center. Spread 100g (or 2/3 cup) of flour around the edges. Cut through the dough using a bench scraper or dough cutter until you have a crumbled consistency then use your hands too knead until just combined. Do not over-knead. Rest covered for 10 minutes. Split dough into 4 sections. On a lightly floured work surface, roll each section into a log about 1 inch thick then cut into smaller sections (pillows). Keep on a floured dusted surface to prevent from sticking. For grooves: If you prefers gnocchi with grooves, you can use the back a fork to roll the dough down on to creates the indents. (Place cut side down on fork tines, then using pressure, press dough down along the fork tines while rolling). Cook the dough: Working in batches, drop the gnocchi in simmering salted water. As soon as they float to the top, immediately remove with a slotted spoon and transfer to an oiled surface area. Toss in your favorite sauce, sear with butter and sage or combine with pesto. Enjoy!