Cheese-Stuffed Gnocchi

Wash the potatoes and prick all over with fork. Boil in salted water till soft, or pressure cook.

Remove, cool and peel. Mash well. Add salt to taste, garlic powder, dried oregano and mix well.

Now add the 2 flours alternately, but a bit at a time. Keep mixing till the mixture is less sticky. Do not add too much flour as we do not want a dough-like consistency. Gnocchi is best left a little sticky but it just enough flour to make it manageable. Cover and keep aside for about minutes.

Meanwhile simmer water, add little salt. Roll out the potato dough into a cylinder. Cut out equal portions and roll roughly. Make an indent and stuff a little grated cheese inside. Carefully seal and make a peda-like roll.

Dust your hands with a little flour if needed.

Once the water has reached boiling point, reduce the flame and keep it on uniform heat. Drop the rolled potato rounds very carefully into the water and poach them.

After about 5-6 minutes the rounds will start rising to the surface. Remove them carefully using a slotted spoon and keep aside.

Prepare a sauce as desired, cheese or tomato-based. Place the Gnocchi gently on the serving dish and lightly pour the sauce over it. Do not pour too much sauce. Finally sprinkle cheese just before serving.