Take-a your ride fuel to the next-a level, with this Italian classic.
NO MATTER HOW MUCH CYCLING NUTRITION CHANGES, PASTA WILL ALWAYS BE SEEN AS THE PERFECT PRE- OR POST-RIDE FUEL FOR CYCLISTS.
But these days we’re a lot more savvy about gluten and lazy carbs than we used to be. So now what? Simple. We asked Abigail Donnelly, food editor for Woolworths’ Taste magazine, for her best non-pasta pasta recipe. Here she takes carbo-loading to a whole new level, with her Gnocchi and Bolognese Sauce.
GNOCCHI
INGREDIENTS
6 potatoes
3 egg yolks, free range
180g cake flour (plus a little extra, to flour your work surface)
1tsp salt (plus extra for the blanching water)
STEP 1
Preheat oven to 180°C. Oven-roast the potatoes for 45 minutes, until cooked. Skin and rice them using a potato ricer, or the fine side of a grater.
STEP 2
Add egg yolks and salt to potatoes, and sift in half the flour. Begin kneading, incorporating the flour into the potatoes.
STEP 3
Diese Geschichte stammt aus der December 2016-Ausgabe von Bicycling South Africa.
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Diese Geschichte stammt aus der December 2016-Ausgabe von Bicycling South Africa.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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