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Old 06-26-2016, 06:00 PM   #41
Senior Cook
Join Date: Jun 2016
Location: Seattle
Posts: 185
Spaetzle is an excellent use. I also think a ricer is non-optional when making gnocchi, and the idea of baking the spuds in their skins, cutting them in half, and ricing then down to potato peel is brilliant. Half the flavour is in the peel, so I've always pureed it and added it back in.

I also used the ricer to come up with a new invention I'm giddily proud of: cauliflower gnocchi. I'll post the recipe shortly.

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