Gnocchi vs Aligot
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Gnocchi
Small Italian dumplings known as gnocchi offer a soft alternative to many forms of pasta. The familiar potato version uses cooked, riced potatoes mixed with flour and sometimes egg, then shaped into bite-sized pieces. They are usually boiled, with floating commonly used as a cooking cue, and may be ridged to catch sauce. Tomato sauce, pesto, and butter with sage are established accompaniments.
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Aligot
Hot mashed potatoes and melted fresh cheese combine to give aligot its characteristic stretch. This French preparation is closely associated with the Aubrac area, which spans parts of Auvergne and neighbouring regions. The traditional cheese is fresh tomme, often called tome fraîche, rather than a cheese named Tom. Working it into the potatoes produces a creamy mixture that pulls into long strands...
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