GNOCCHI

2 1/4 pounds, mealy potatoes, peeled
About 1 3/4 cups flour (see note below)
A pinch of salt

In making gnocchi you should steam the potatoes rather than boil them. If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Peel them and mash them while they’re still hot (a potato ricer works very well here). Season the potatoes with a pinch of salt and slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork. As an alternative to scoring with a fork, Bugialli suggests you gently press them against the inside of a curved cheese grater, to obtain a curved shape with a depression on one side. The choice is up to you.

BAGNA CAUDA

2 tallos de celery en batonet
1 zanahoria en batonet
mantequilla
aceite de oliva
1 frasco de anchoas cortados finamente (casi como una pasta)
1 lechuga romana
200 gr de champiñones
200 gr de tomates cherry
1 pimenton en batonet
1 pepino en batonet con piel y sin semilla

En una olla mezclamos Aceite de oliva, bastante ajo, anchoas, mantequilla y pimienta, se cocina.
Retiramos del fuego y agregamos crema de leche para que se ponga cremosa.
Es una especie de fondue y se come con verduras crudas.
Cuando se sirve, se mantiene caliente (a fuego muy lento) y si se corta se vuelve a revolver.
Se sirve acompañado de: Pepino, Zanahoria, Pimenton, Celery, Tomate cherry
Champiñones, ciboulette