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The Silver Spoon, Phaidon Press

Serves 4

• 1 3/4 pounds potatoes
• 1 3/4 cups Parmesan cheese, freshly grated
• 12 shelled walnuts, finely chopped
• 2 eggs, lightly beaten
• 1 tablespoon semolina
• 3 tablespoons butter, melted
• salt and pepper

Steam the potatoes for 25 minutes until tender, then mash with a potato masher while still hot and knead with 1 cup of the Parmesan, and the walnuts and eggs.

Season with salt to taste, then add the semolina.

The dough should be well mixed and the right consistency. If necessary, add more semolina.

Shape into long rolls, cut into shorter lengths and press them gently against the underside of a grater (for texture).

Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Place on a warm serving dish, pour the melted butter over them, sprinkle with the remaining Parmesan and season with pepper.

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