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Chestnut Gnocchi with Robiola Cheese Sauce Recipe
- 2 pounds russet potatoes, scrubbed (about 4 medium potatoes)
- 1 cup 00 flour or all-purpose flour
- 1/2 cup chestnut flour
- 1 large egg, beaten
- 2 teaspoons kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 6 ounces Robiola Bosina cheese
- 3/4 cup heavy cream
Directions:View on Chow
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