Simple Potato Gnocchi - Option 3.

Simple Potato Gnocchi - Option 3.
Ingredients:
1 pound of potatoes print, in shell cooked and squeezed2 large eggs50 grs. grated Parmesan cheese4 tablespoons of flour, orrequired to give the roll point1 teaspoon (tsp) salt1 tbsp (tablespoons) butter
Tomato Sauce with Meat:
500 grs. of ground beef500 grs. grated onion1 liter of concentrated tomato sauce, homemade or industrial4 tablespoons of corn oil2 tablets of broth1 tablespoon oregano1 teaspoon salt

How to Prepare the Dough:
 Wash the potatoes unpeeled to take all the land.Put to cook in shell in a water bath inside the colander, or steamer or cuscuzeira with lid.After the potatoes cooked, remove the peel while hot, pass the potato masher or processor.If you want you can move quickly, each baked potato in water to cool slightly.
Place potatoes squeezed a bowl, add butter salt, eggs, one at a time, the grated cheese and finally the flour slowly, mix well, give up point of curl.Make rolls long and thin, the thickness of a finger.
Cut inhoques 1cm, and sprinkle with flour.Put a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.When pouring the boiling go inhoques gradually lower the heat.Take the test: When the water starts boiling add 3-5 inhoques, leave the fire until they are cooked.Once cooked they climb are floating,Remove and see if it is already in the right spot.If getting soft add more grated cheese and flour equal parts.If you put too much flour the gnocchi is hard.If you get hard add a gem or milk or cream or more potatoes., Until you get the desired point.Once the dough has tested and it worked. Do the same procedure. Recap.When cooked they rise to the surface, cook for more 2'minutos.Once cooked remove the inhoques and go to colander to drain all the water.Then pass the inhoques to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To Serve:
Serve hot accompanied with roasted meat or chicken.Salad greens, watercress with thin slices of red pepper, yellow and purple.
How to Prepare the sauce:
In a large pan fry the meat with the oil, then add the onion and let it wither.Add the broth and tomato sauce concentrate, lastly salt.If you need to place one or more cup of water and simmer until a sauce thick.Before serving sprinkle with enough stem chopped parsley.
II - Option: - Inhocão
With the same mass can make inhocão, stretching the dough, very thin, floured a napkin, put the filling and roll like it was jelly roll, tie the ends with string thick cotton.
Put a large pot on the fire with water, when boiling, put the inhocão carefully, let cook for 20'a 30'minutos.Once cooked remove from heat and passes to a cutting board, remove the napkin and go for a platter of dishes or stainless.Cover with enough tomato sauce with meat, sprinkle grated Parmesan cheese on top, thick down the drain.Bake for 10'a 15'minutos, or until heated well.Serve piping hot.
Filling:
300 grs. sliced ​​mozzarella300 grs. ham sliced ​​very thin

Gnocchi of baking
Ingredients:
1 pound of potatoes boiled and pressed print4 tablespoons (soup) of wheat flour2 tbsp (tablespoons) cornstarch2 spoons (soup) margarine1 spoon (soup) shallow baking powder1 cup (tea) warm milk1 cup (tea) or a saucer of grated cheese
Filling:
250 grs. mozzarella cheese, grated or sliced ​​in thin thick250 grs. ham sliced ​​thin
How to Prepare:
Do the same as above gnocchi, just add the other ingredientsmissing.Grease with butter an ovenproof rectangular 20 X 25 cm, with margarine, sprinkle lightly flour.Extend half the batter into the pan, sprinkle with ham and mozzarella.Place the other half of the dough, flatten well, brush with butter.
Bring the oven to bake 180 º C for 15'ou 20'minutos, or even blush.

Remove from the oven and still warm, toss the tomato sauce with meat, hot, sprinkle grated cheese.
Tips:
You can fill the inhocão with ham and mozzarella, or ground beef or ground chicken cooked with ricotta, ham or ground with ricotta and chopped parsley.
Curiosity:In the old days people used to make potato gnocchi drizzling, and so they wrote (gnocchi).Why they claimed that potatoes had smaller less water, wore little flour and was not hard.Today with so many searches, we have to make a special potato gnocchi, which is the color pink, forgot nome.comercial, you may already have another potato higher; own to inhoques.
Attention:My recipes are written in a very simple way, where anyone can do alone for the first time, that is,walk with their own feet without fear of error.