Piroques - Polish Gnocchi

Piroques - Polish Gnocchi

Ingredients Dough:

1 pound of flour
1 ½ cup of warm water
1 spoon (soup) margarine
1 large egg
1 tablespoon (coffee) shallow salt


filling:

1 ½ pound of fresh ricotta mashed
1 baked potato and squeezed
1 large whole egg
½ teaspoon (coffee) salt
1 pinch of sweet paprika


How to Prepare:

Mix the flour with the salt, margarine, egg, and warm water gradually give up league, without sticking to the hands.

Roll dough 1 cm thick with a floured board cut the dough with the mouth of a small cup.

Place in the center of mass 1 level tablespoon of filling, fold in half and seal by pressing the edges well gnocchi not to open, at the time of cooking.

Cooking a big pot with 2 liters of water
When the water boils put the piroques, let set 20 minutes cooking.

sauce:

3 large onions, grated
50 grs. bacon
½ pound of cooked sausage pepperoni,
1 spoon (soup) of oregano
1 teaspoon (tsp) thyme, fresh or dried (optional)
4 tablespoons (soup) of butter


How to Prepare:

Wash the sausage, cook covered with water, when cooked, remove skin and cut into slices.

Separately fry the bacon in the butter, add the grated onion, oregano, thyme, add the cooked sausage into slices, re-fry until golden.

Note:

The piroques serve to replace the noodles in the soup.

Cooking piroques in broth or vegetable broth.

The piroques also serve to pastelzinhos cooked.