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@yoboi879: I said why you callen

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Region: US
Saturday 22 August 2020 16:44:49 GMT
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who.killedkay
who.killedkay :
Yay your curls are back🥺🥺
2020-08-22 16:48:05
6
heddaoo7
Hedda🥴 :
@tiril.kjensteberg hanj e sånn 13-14
2020-09-17 14:21:40
1
3luvlaylaa
layla :
First
2020-08-22 16:48:10
0
fernandahluvv
fernandah :
🥺🥺🥺🥺
2020-08-22 17:34:35
0
2valid_.livia
Alivia🤑🤍 :
Heyy😚🦋💕
2020-08-22 20:49:22
0
jayely13
Jay Exotic :
U been practicing 😂
2020-11-06 05:09:17
0
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Nothing will beat serving your own homemade basil pesto with some freshly made potato gnocchi! 🙌 These pillowy gnocchi are a proper comfort food and they pair perfectly with the light basil pesto 🌿 The process of making this whole dish is easy, fun and therapeutic to do and a winner every single time. You have to give it a try.  Top tips: 👉 Use old potatoes as they will have less water which is better for the dough (and a great way to use leftover potatoes!) 👉 Let the potatoes steam dry for 5 minutes after boiling. This is a crucial step before making gnocchi because it removes excess moisture. 👉 Stop kneading the dough as soon as it comes together - otherwise it will get too sticky and you’ll end up adding too much flour 👉 Don’t put too much pressure on the dough when rolling out the shapes - just lightly press and roll. Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio). Serves 2 For the gnocchi 500g of old or starchy potatoes 1 whole medium egg 175g 00 flour, plus extra for dusting 40g grated Grana Padano cheese (optional) For the basil pesto 30g basil, leaves picked and stalk discarded 60ml extra virgin olive oil  30g pine nuts, lightly toasted  1 garlic clove, skin removed   50g Grana Padano cheese, grated A touch of lemon juice #gnocchi #potatoes #homemadegnocchi #italianfood #recipeshare #italiancuisine #comfortfood #italianrecipe #pesto #pestorecipe
Nothing will beat serving your own homemade basil pesto with some freshly made potato gnocchi! 🙌 These pillowy gnocchi are a proper comfort food and they pair perfectly with the light basil pesto 🌿 The process of making this whole dish is easy, fun and therapeutic to do and a winner every single time. You have to give it a try.  Top tips: 👉 Use old potatoes as they will have less water which is better for the dough (and a great way to use leftover potatoes!) 👉 Let the potatoes steam dry for 5 minutes after boiling. This is a crucial step before making gnocchi because it removes excess moisture. 👉 Stop kneading the dough as soon as it comes together - otherwise it will get too sticky and you’ll end up adding too much flour 👉 Don’t put too much pressure on the dough when rolling out the shapes - just lightly press and roll. Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio). Serves 2 For the gnocchi 500g of old or starchy potatoes 1 whole medium egg 175g 00 flour, plus extra for dusting 40g grated Grana Padano cheese (optional) For the basil pesto 30g basil, leaves picked and stalk discarded 60ml extra virgin olive oil  30g pine nuts, lightly toasted  1 garlic clove, skin removed   50g Grana Padano cheese, grated A touch of lemon juice #gnocchi #potatoes #homemadegnocchi #italianfood #recipeshare #italiancuisine #comfortfood #italianrecipe #pesto #pestorecipe

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