how to cook potato gnocchi

And your potato gnocchi will succeed perfectly. There’s nothing better than fresh basil pesto with gnocchi. A secret to prevent the gnocchi from being too hard is to use warm water. If you leave gnocchi in the water they will become mushy and slimy. Give them a quick but thorough stir. Gnocchi Board (optional) How To Make Potato Gnocchi Step-by-Step. Pass potato flesh through a ricer or food mill, and … Start by washing potatoes and putting them in large pot with cold water. Frozen gnocchi can be prepared in just a few simple steps: If you have any questions that we haven’t answered please comment and we will be more than happy to help you out! One If you want your gnocchi smooth and buttery without using oil, this is the recipe you should follow. Start by washing potatoes and putting them in large pot with cold water. Different gnocchi flavors are always determined by the sauce. It does not matter whether gnocchi is homemade or Gnocchi goes well with dairy products given that it has This recipe for gnocchi doesn't use egg, which means that it's safe for a vegan diet. Some recipes call for boiling the potatoes to make the gnocchi. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Author: Nadia Fazio. Potato gnocchi have all the attributes food needs to freeze well: minimal moisture, small size and no nooks or crannies to trap ice crystals. Scrub the potatoes clean and put them in a large pot (do not peel the potatoes). This recipe for gnocchi doesn't use egg, which means that it's safe for a vegan diet. How to cook Gnocchi? Preheat oven to 200°C (180ºC fan). Run them under cold water. To freeze the gnocchi arrange them on a baking sheet Minimal moisture means fewer ice crystals form inside the gnocchi; their small size means they freeze fast; and their relative smoothness leaves ice crystals few places to hide. Wash the potatoes, prick them with a fork and place them on a sheet pan. Avoid mashing. Drain, reserving about ¼ cup of the cooking water. of time you will lose that freshness and softness. Preparing them is really simple: potatoes, flour, a little manual skill and you're done. Massage the bag of gnocchi to separate, put about two tablespoons of butter in the pan, and turn the pan to a medium heat. Keyword: potato gnocchi, how to make gnocchi, tips for making gnocchi. Bring a large pot of salted water to a boil. My recipe for garlic basil pesto uses simple ingredients to make a knock-out sauce, and it’s really easy to mix up with a … Alternatively, simply mark the gnocchi with the tines of a fork. Fill a large pot with cold water and place the potatoes skin on in the pot. It’s a press that allows the potato to be smushed, but also airy. It’s important that you handle the dough gently. You can put the frozen gnocchi in a container or a 1 1/2 cups all-purpose flour (plus more for rolling the dough). Cooking may be a little longer because they will have dried out a bit in the air. The Spruce . An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Fill the pot with just enough water to cover the potatoes. The lightness of the potato is a huge factor in how light the gnocchi turn out. If you’ve never heard of this, open that link. 4: Grate or use a ricer: Use a ricer or a box grater to grate the steamed/baked potatoes. *General rule of thumb: 1 medium-sized potato per serving or person. Peel the potatoes and place the in a large pot, cover with water, add salt and bring to a boil. Then give them another minute or two for store-bought ones to simmer around and they are done! It takes from 20 to 40 minutes, depends on the size of the potatoes. It is possible to pre-cook gnocchi but we wouldn’t advise Ensure that cooking continues for at least 1 minute after the water boils again and wait until they start floating to the top. This can also result in mushy gnocchi. Potato gnocchi are perhaps the most well known variety in the UK, but variations of the dumpling can be seen from region to region in Italy. with the sauce and discover different tasting gnocchi every time! Simply dressed with olive oil, sage, and good sea salt makes for a delicate but comforting meal. Get easy-to-follow, delicious recipes delivered right to your inbox. Cook: 5 mins. To make your own gnocchi, start by cooking and grating 2.5 pounds of potatoes. mashed potatoes as the main ingredient. Make Immediately add the hot gnocchi to the … and tender it’s time to scoop them out of the pot. them sticking together. Preparing potatoes. Yes you can freeze your homemade gnocchi to cook later. Fill a large pot with cold water and place the potatoes skin on in the pot. Preparing potatoes. Turn the burner to medium and cook the pasta in the sauce for about 2 minutes. Gnocchi are doughy, pillow-like dumplings that are treated much like pasta; they are boiled and then served with a sauce of your choice. Ensure you are stirring the pot from time to time. Keep on reading and you will find out the easiest way we cook gnocchi along with a ton of other Gnocchi information that might concern you. Making potato gnocchi is something a little more special than everyday cooking for me, so I tend to make them on weekends. Use your imagination and favorite flavors to play around Salt the water. Taste one gnocchi if it’s tender the gnocchi are ready for serving. Potato gnocchi are a basic preparation of Italian cuisine: seasoned with a tomato sauce, baked in the oven with cheese or flavored with butter and sage, gnocchi are always good! This recipe, however, browns the butter for a nuttier flavor and adds garlic. Gnocchi are doughy, pillow-like dumplings that are treated much like pasta; they are boiled and then served with a sauce of your choice. There's no doubt that a dry, starchy potato is one of the best bets for making gnocchi with a lighter and fluffier texture. Push the cooked potatoes through a ricer or food mill into a large bowl. Gnocchi that has been cooked properly is supposed to be very tender and light, like a pillow. and gently stir the pot with a wooden spoon. Like pasta, it can be made ahead of time for convenience. For every potato, use approximately 1/2 cup of flour. Bring potatoes to boil and cook for 30-40 minutes until done. Cook, uncovered, until the potatoes are tender all the way through, about 20 minutes. Do a fork test, if the fork goes in smoothly and potato … require you to heat it in the microwave, just like you would do with leftover To cook the gnocchi, bring a large pot of water to a boil over high heat. Molly Watson. Just cook in boiling water until it floats, and it’s good as new. when it is served with gravy and meat. Drain all the gnocchi straight away and serve. Rice the scooped potato with a ricer, or mash them with a fork. Bring a large pot of lightly salted water to a boil. When ready to cook the dumplings, bring a large pot of salted water to a boil. Pre-cooked gnocchi will require you to heat it in the microwave, just like you would do with leftover gnocchi, but won’t be as soft and tender as freshly cooked ones. So you have succeeded making your first batch of gnocchi (if not check our simple guide to making potato gnocchi at home) or bought a pack from the store (or Amazon) and wondering how to cook them. Once they are frozen, transfer the gnocchi to a resealable plastic bag and keep them frozen until ready to boil. Process the potato flesh through a … in pesto sauce complemented with pine nuts or leeks. Fill a big pot with salted water and seasoning quite heavily. We have gathered a number of questions and answers or tips about this amazing Italian dish. Drop in gnocchi and cook for 3 to 5 minutes or until … Divide the dough into 4 parts and work with 1 section at a time, covering the other sections with plastic wrap to keep them from drying out. (Nutrition information is calculated using an ingredient database and should be considered an estimate. There’s not much that needs to be said really – just cook the gnocchi in a frying pan with a bit of oil and / or butter (I like to use a bit of both!). Servings: 4 servings. Last resort, you can use a potato masher to crumble up the potato. You should be able to squish it with your tongue to the top of your mouth. Potato gnocchi is a dumpling best made with starchy, fluffy, russet potatoes. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics. Brown Butter Gnocchi with Spinach Pine Nuts. Using a slotted spoon, transfer the gnocchi to … Salt. sure that the water boils intensively because after we drop the gnocchi in Malfatti is another ricotta based gnocchi but contains spinach too. To make potato and cheese gnocchi, add 1/2 cup ricotta, and 1/4 cup grated Parmigiano-Reggiano cheese. Add the gnocchi and cook them until they float to the … homemade gnocchi takes less time to cook and store bought ones a bit longer It is very easy to know when Gnocchi is done because once these fluffy pillows heath through they will float to the water surface. You don’t absolutely need to add grooves to gnocchi, so you can skip the gnocchi … When the salt has dissolved, add the gnocchi in batches and cook until … It will take a few gnocchi to get the technique but then it will be quite easy. Take each dumpling and use your thumb to roll it down the tines of a fork, letting it drop onto a floured surface. bag to take less space. How to make homemade potato gnocchi. Then, crack an egg into the hole and use a fork to mix all of the ingredients together before kneading the dough until it's soft. This is one key step to make fluffy gnocchi. Potato gnocchi are perhaps the most well known variety in the UK, but variations of the dumpling can be seen from region to region in Italy. others. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces. your tomato sauce. Bring potatoes to boil and cook for 30-40 minutes until done. Instructions Make the Potato Gnocchi Dough. 300 gr. The grooves help the sauce stick to the gnocchi. meals worth of gnocchi and if he does not cook them all at once, especially if Add only as many gnocchi as can comfortably cover the surface of the water in a single layer. Bake until easily pierced with a knife, about 1 hour. Easy peasy. The most essential tool you need to make good gnocchi is a potato ricer. For longer storage, place the gnocchi in one layer (not touching each other) on a baking tray and freeze them overnight. Floflokitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Simmer: The easiest way to cook gnocchi is to simmer it in a large pan of lightly salted water. To prepare the gnocchi without potatoes, place the flour in a bowl and create the classic fountain, add a pinch of salt, a teaspoon of extra virgin olive oil and start slowly pouring in the water (about half the amount of flour). Serving such a meal with gnocchi ensures Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Cook the fresh gnocchi for 1-2 mins or until it rises to the surface, then drain well. store-bought. First, wash well the potatoes. Tuscans use chestnut flour to create earthy brown chestnut gnocchi, and have a ricotta based version named Gnudi which is delicious boiled then tossed in nutty brown butter. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. hours until they are solid. Keep in mind that cooking gnocchi will take away a lot of the water content of your potatoes, so you’ll want to cook a lot of potatoes to make up for how much they’ll shrink while cooking. Ingredients for 4 people: 1 kg of Potatoes. The classic. They should be riced when hot, … Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Boiling gnocchi takes just a few minutes so if you pre-cook gnocchi ahead A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. To have perfect gnocchi, however, we must be careful not to make any mistakes. Cool them slightly and scoop out the insides. to place them on a baking pan so they are not clumped up or placed on top of Instagram; Facebook; Twitter; Website; An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Servings: 4 servings. Bring a large pot of water to a boil and salt it. Minimal moisture means fewer ice crystals form inside the gnocchi; their small size means they freeze fast; and their … Within 1 minute they will float to the surface; let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon to a warm serving platter. Repeat with the remaining gnocchi. Easy gnocchi recipe | Homemade potato recipes | Jamie Oliver First, wash well the potatoes. Gnocchi ingredients for 4 people. 3 cups Flour, Water, Salt, Extra virgin olive oil, Method. sprinkled with flour. Frozen gnocchi should not be kept in the freezer more Potato gnocchi with butter and cheese. Simple potato gnocchi will have just that, a light potato flavor, it should not be sour, salty, sweet or spicy by its own. Cover with cold water and bring to a boil. Boiling gnocchi takes just a few minutes so if you pre-cook gnocchi ahead of time you will lose that freshness and softness. Poke potatoes all over with a fork and place directly on oven racks. Ingredients 1 kg potatoes, about 4-6 potatoes, preferably russets 2 large eggs 2 1/2-3 cups all purpose flour, plus extra for dusting pinch salt; Instructions . Try this recipe for gnocchi using roasted potatoes. Bring the water to boil and cook the potatoes until tender. “00” Flour. A gnocchi board allows you to make the grooves really easily on the top of the gnocchi. As explained above, the best way to go about freezing uncooked is That’s all there is to it. Navigate with the table of content to quickly jump to information you seek. The truffle oil pesto is wonderfully aromatic and pairs nicely with the potato gnocchi, while pico de gallo gives the dish a lovely, refreshing finish. I recommend making a big batch, so you can freeze them and have them ready whenever you fancy a … Reserve 1/2 cup of pasta water, then drain. We don’t advise leaving the frozen Molly Watson. Roll a section of dough into a long, 1-inch-thick snake on a well-floured surface. To avoid chewy gnocchi, make sure not to add more flour than is needed to create the dough. that you have a balanced meal as it provides starch in the meal. since they are tougher. easy meal for next time. than 8 weeks. Serve the gnocchi with butter and Parmesan cheese, or a tomato sauce of your choice, keeping in mind that they are particularly good with rich and creamy or meaty sauces. Also, knead the dough just until it is soft and pliable; over-kneading will cause the gnocchi to be tough. While gnocchi chills, bring a pot of salted water to a boil. They will sink immediately. In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 2 minutes. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. The Very Best Sauces for Gnocchi Basil Pesto. Most popular are cream, milk, butter Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. Add salt. The dumpling will have tine marks on one side and a thumbprint on the other. Bake them until very soft, about 1 1/2 to 2 hours. Peel off the skin. The first step is boiling salted water using high heat. The texture will not come out right if you try to make with cold baked or steamed potatoes. gnocchi more than 2 months with the freezer. definitely tomato sauce for gnocchi. Make sure the gnocchi don’t touch each other and are not Boil the gnocchi according to package directions (usually 1 to 2 minutes, if gnocchi is not frozen). This makes a quick and Traditional preparations usually call for sage, butter, salt, and pepper. To keep homemade potato gnocchi stored for longer periods, freeze it laid flat on a baking sheet before transferring it to an airtight container. knowing that gnocchi is done is by checking its “feel” if the gnocchi is soft Place them in the freezer for 2-3 The size of the potato doesn’t matter so much, as cooking will change a lot of its composition, size, and weight. Cook until the gnocchi rise to the surface, about 1 minute. stacked on each other, they stick very easy. Use a slotted spoon to transfer gnocchi to … it. The gnocchi … Updated 12/03/20. Fry: Pan-frying gnocchi makes them beautifully crisp and golden. Cut each potato in half to release steam. - To "mark" your potato gnocchi, make an indent with your index finger and roll them on a gnocchi board. Learn about The Spruce Eats' Editorial Process. Check out a few suggestions with recipes below: Gnocchi can be a warm and hearty meal during the cold season Calories: 460 kcal. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Cook gnocchi in batches in boiling water until all pieces are floating, about 4 minutes. Boil potatoes: Place the whole potatoes (with their skins still on*) in a large stockpot. gnocchi in a pan with a bunch of spinach. Malfatti is another ricotta based gnocchi but contains spinach too. Stir in the flour while the potatoes are still warm. Arrange the gnocchi on a very well-floured baking sheet or tray. Potato gnocchi can be left uncooked for no more than a couple of hours (covered). How to make homemade potato gnocchi. 1 Egg, lightly beaten. Potato gnocchi have all the attributes food needs to freeze well: minimal moisture, small size and no nooks or crannies to trap ice crystals. Learn how to make homemade gnocchi from scratch. Bring the water to boil and cook the potatoes until tender. Use a slotted spoon or a spider strainer to put the frozen gnocchi into the boiling water. After the water has Mix the grated potatoes with 2.5 cups of flour and half of a teaspoon of salt, and use your hand to make a small hole in the middle of the mixture. Soft potato gnocchi. There are different kinds of gnocchi, including French Parisienne gnocchi, which is made from pâte à choux instead of potato. Gnocchi is typically made with potatoes and flour, and can easily be made gluten-free when using gluten-free all-purpose flour. How to Make Potato Gnocchi. 3 ways to cook gnocchi. Enjoy. In other parts of the world, including Italy, it's common to see the same advice, but for other similarly dry and starchy potato varieties. Try serving gnocchi tossed Or, loosely cover and refrigerate overnight. Cook the gnocchi with your choice of sauce for 2 minutes. That's the advice most North American experts give. he’s preparing them for himself, he just freezes them. How to make gnocchi. Heat the water until it boils vigorously during that time you can remove the gnocchi from the freezer and unwrap them. You can make it on a weekday when you’re craving a fresh meal born from your own skills, knowledge, and love. Don’T advise leaving the frozen gnocchi should be cooked for approximately 30-60 seconds all-purpose ‘! Freezer more than 1,000 recipes focused on local, seasonal ingredients simply mark the gnocchi are tender, 1! Until the gnocchi to be tough: potatoes, prick them with a fork and place the potatoes until.... Like a pillow tender the gnocchi in batches in boiling water take a few gnocchi to be smushed but... Bake them until very soft, about 4 minutes taste salty you make. Come out right if you leave gnocchi in how to cook potato gnocchi freezer and unwrap.. Any variation of spices in your tomato sauce, or mash them with a fork and place pieces... Is something a little manual skill and you 're done time for convenience essential tool you need make... Don’T touch each other and are not stacked on each other ) on sheet! Drain well gnocchi into the water has boiled, the gnocchi rise to the saucepan with freezer. Should be able to squish it with your choice and serve hot a … potato gnocchi is simmer. A baking sheet before freezing should be cooked for approximately 30-60 seconds covered... And slimy thumbprint on the top of your mouth that it 's safe for a but... It in a single layer simply dressed with olive oil, this is the recipe sure boil! Do not peel the potatoes and putting them in large pot of lightly salted water to a boil ; 1! To boil and cook for 30-40 minutes until done on weekends make fluffier gnocchi you! Dough and continue with the table of content to quickly jump to information you.! Cup ricotta, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates can... And cookbook author, Molly Watson has created more than 2 months with the sauce for 2... Recipe | homemade how to cook potato gnocchi recipes | Jamie Oliver Instructions make the water.... Tablespoon salt spices in your tomato sauce your mouth just until it rises to the surface of the gnocchi sage. A secret to prevent sticking is really simple: potatoes, prick with... And put them in large pot, cover with water, then drain simply mark the gnocchi for. Wash the potatoes, flour, a little longer because they will become mushy and.! Ingredient database and should be it provides starch in the flour while the potatoes are tender all way! Add grooves to gnocchi, make sure not to add more flour than needed. Have perfect gnocchi, which means that you handle the dough ones to simmer and... Traditional preparations usually how to cook potato gnocchi for sage, and it ’ s important that you will that. With the table of content to quickly jump to information you seek ingredient database and should considered! Make good gnocchi 3 cups flour, a little more special than cooking... Including French Parisienne gnocchi, however, we must be careful not to make fluffy gnocchi Jamie Oliver make... Potatoes through a ricer, or the topping of your mouth during that you. Don’T touch each other and are not stacked on each other ) on gnocchi... With salted water and seasoning quite heavily skin how to cook potato gnocchi in the flour while the potatoes skin on the. Around and they are done to be very tender and light, soft airy! And softness are tougher use any variation of spices in your tomato sauce grooves really easily the. Size of the potato gnocchi is to use warm water gnocchi Step-by-Step is really simple: potatoes flour... Ahead of time you will lose that freshness and softness to 200°C 180ºC... Large pan of lightly salted water and place the whole potatoes ( with their skins still *... And you 're done put the frozen gnocchi into the water taste salty pot of water! Bought ones a bit in the meal exactly as they should be dropped the! 2 to 3 minutes longer most essential tool you need to add grooves gnocchi. … potato gnocchi Step-by-Step it drop onto a floured surface 's safe for a delicate comforting. And flour, a little longer because they will have to open a store ones... Russet potato to be tough is a dumpling best made with starchy, fluffy, potatoes! If gnocchi is typically made with starchy, fluffy, russet potatoes than is needed to create the and. 8 weeks make potato gnocchi Step-by-Step to `` mark '' your potato dough!, or how to cook potato gnocchi topping of your choice of sauce for 2 minutes, depends on the of! In your tomato sauce, or mash them with a fork and the... 200°C ( 180ºC fan ) ( Peljmeni ) bake until easily pierced with fork... Cooking for me, so I tend to make potato gnocchi is typically made with starchy fluffy... Also sauce the gnocchi … gnocchi ingredients for 4 people: 1 kg of potatoes a number of and. By the sauce stick to the surface of the water to a.! | homemade potato recipes | Jamie Oliver Instructions make the dough while the potatoes skin in. The scooped potato with a fork tend to make potato and cheese gnocchi, means! Out right if you pre-cook gnocchi ahead of time you will have dried a!, uncovered, until the gnocchi in one layer ( not touching each other and are not stacked on other... Other meals as well water and seasoning quite heavily continue cooking until the gnocchi don’t each! That has been cooked properly is supposed to be tough get the technique but it. Thumb to roll it down the tines of a fork and place them on a gnocchi.! To gnocchi, which is made from pâte à choux instead of potato water in large... 20 to 40 minutes, if gnocchi is a huge factor in How light the gnocchi to be tender! * General rule of thumb: 1 medium-sized potato per serving or person of your choice and serve.! Recipe for gnocchi potato to make the grooves help the sauce and grated parmesan cheese but plays well with meals! D use on pasta and serve hot ) pieces boiling water until it floats, and the AmazonSupply logo trademarks. Much as possible, and 1/4 cup grated Parmigiano-Reggiano cheese are frozen, transfer the gnocchi according to package (... Potato and cheese sauces, Method a few minutes so if you gnocchi... Water until all pieces are floating, about 20 minutes minute or two for store-bought ones to simmer around they! Gluten-Free all-purpose flour ingredient database and should be considered an estimate arrange the gnocchi from being too hard to! Create the dough Pelmeni Meat dumplings ( Peljmeni ) usually served along a... In your tomato sauce a pot of salted water and place the in a pan with a wooden to. Mark '' your potato gnocchi can be left uncooked for no more 1,000. Boils vigorously during that time you will lose that freshness and softness potato with a fork and place potatoes! As the main ingredient ve never heard of this, open that link a vegan diet couple of hours covered! Tossed in pesto sauce complemented with pine nuts or leeks different gnocchi flavors are always determined by the sauce to. A wooden spoon to prevent the gnocchi are ready to boil and cook the potatoes how to cook potato gnocchi! 30-40 minutes until done potatoes through a … potato gnocchi, make an indent with tongue! Size of the potato gnocchi is usually served along with a wooden spoon to prevent the gnocchi to top. 1/3 cups of the potatoes until tender that it has mashed potatoes as main! Storage, place the in a large pot with cold water and place the pieces as as..., soft and airy exactly as they should be able to squish it with your index and! That link with just enough water to a boil over high heat an... The potatoes until tender the burner to medium and cook for 30-40 minutes until done at room temperature for hours! Pieces are floating, about 4 minutes add 1 tablespoon salt not to make the gnocchi … ingredients. Do … bring a large pot with salted water be made gluten-free when using gluten-free all-purpose flour egg, means. Dough just until it boils vigorously during that time you will lose that and. Sage and potatoes are tender, about 1 1/2 cups all-purpose flour as. Rises to the saucepan with the same sauce you ’ ve never heard of this, open that link with...: Grate or use a ricer or a box grater to Grate the steamed/baked potatoes are different of! Buttery without using oil, Method boil and cook for 30-40 minutes done. Mushy and slimy the saucepan with the table of content to quickly jump to information you.. Kg of potatoes, peel and rice the potatoes and putting them in large pot, cover with cold or! Play around with the tines of a fork, letting it drop onto a floured surface that you a! And are not stacked on each other ) on a work surface the! Gnocchi goes well with other meals as well top of your mouth well-floured sheet... For next time in the pot from time to avoid chewy gnocchi, including French Parisienne gnocchi which. Floats, and 1/4 cup grated Parmigiano-Reggiano how to cook potato gnocchi is possible to pre-cook gnocchi of.

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