For Beginner Lucky Gnocchi Day 29

For Beginner Lucky Gnocchi Day 29

Yam or sweet potato gnocchi and Other

ingredients:

1 pound of potatoes or
1 pound of yam cooked with rind and squeezed
1 egg + 2 egg yolks


2-3 tablespoons (soup). grated parmesan cheese
4 tablespoons of flour, or necessary, to give the point of curling
1 teaspoon (tsp) salt
1 tbsp (tablespoons) butter

Tomato sauce with meat:

500 grs. of ground beef
500 grs. grated onion, or taste
1 liter of homemade tomato sauce plus 1 cup of water, or
1 can of tomato sauce more industrialized
3 cans of cold water
4 tablespoons (soup) of corn oil
1 spoon (soup) or grated ginger
2 tablespoons (soup) of onion cream soup
1 spoon (soup) of oregano, add only at the end
1 teaspoon (tsp) of salt - salt exclude using onion soup
2 tablets of broth (optional)
1 cinnamon stick, put 5 'minutes remove from heat.

How to Prepare the Dough:

Wash the potatoes do not make a very deep cut in half the potato circumference.
Fits and warm baked after pulling each side, which leaves all at once.
Try it with yam that is a delight, besides being natural antibiotic.
Wash yams with bark 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 cooked yams, remove the peel while hot, pass the potato masher or processor, or crush with a fork, as was done formerly.

If you want you can pass quickly, each yam cooked in plain water to cool slightly, to facilitate the work.

Place in a bowl and squeezed the cooked yams, add butter salt, eggs, and grated cheese and finally the flour gradually to give point to roll.

Do not forget to put the flour gradually and slowly and carefully so that the mass of the gnocchi do not be hard.

Make long thin rolls, the thickness of a finger.

Cut gnocchi 1 inch, and sprinkle with flour.

Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.

When you go pouring boiling gnocchi gradually lower the heat.

If you want to take the test before: When the water starts boiling add 3-5 gnocchi, leave the fire until they are cooked.

After cooking they rise are floating,
Remove and see if it's 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 yams to achieve the desired point.


Once the dough has tested and it worked.
Do the same procedure, with the remainder of the mass.


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 sauce tomato concentrate, salt last.

If you need to place a glass of water or the necessary and simmer until a thick sauce.
Before serving sprinkle with enough stem chopped parsley (optional).


Recap.

When the gnocchi are cooked, they rise to the surface, cook for more 2'minutos.

Once cooked remove the gnocchi and pass to the colander to drain all the water.

Pass the gnocchi to a plate, cover with tomato sauce with meat, sprinkle grated cheese on top.

To Serve:

Serve hot accompanied by meat or baked chicken.
Watercress salad, or dark leafy greens.

Note:

Can replace the yam by cassava, yams, cassava (manioc) and other

.
heads up:

My recipes are written in a very simple way for anyone to be able to first and alone, that is,
walk with their own feet without fear of error.


Curiosity about or gnocchi or gnocchi Gnocchi

I'm responding to the request of several people on the gnocchi.
Write a several way according to your language.
Previously wrote on Gnocchi (Portuguese), the right is gnocchi.
Gnocchi are made with various vegetables and tubers, to wheat flour or other types of flour and with a moldy and cooked rice.
If the recipe you chose has not been published or lost, have sent gladly.
The address is below.
Here follows some ingredients that gnocchi can be made​​:
Potato, taro, yams, cassava, cassava (potato sauce), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes from or wheat flour (cooked weight) generally industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is a dough made ​​with potatoes, eggs, cheese, flour, modeled.
Makes a roll, then cut the size of your preference.
The normal size is one (1) to two (2) inches.
Cook in boiling water, when it comes to the fore is cooked.
Pass to a platter.
Platter is a tool (rectangular) and the bowl is low (round) high.
Serving to put tomato sauce or tomato sauce with meat or hot white sauce.
No need to go in the oven. Sprinkle grated cheese on top.
If chilled, warm each portion in the microwave
Some people prefer to cook the pasta; model and leads to the oven with the sauce chosen.

My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
Round stuffed gnocchi, baked in the oven with the sauce on top can be modeled.