Nhocão Potato

Nhocão Potato

ingredients:

1 pound of cooked potatoes with peel steamed or oven

If the cooking oven each wrap with aluminum foil, leaving 20 'to 30' minutes.

Other Ingredients:

4 tablespoons of flour, or necessary, to give the point of curling
1 teaspoon (tsp) salt
1 tbsp (tablespoons) butter
2 large eggs
50 grs. grated parmesan cheese

Tomato sauce with meat:

500 grs. of ground beef
500 grs. grated onion or to taste
1 liter of homemade tomato sauce, or
1 can of sauce with industrialized
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) of onion cream soup industrialized
1 spoon (soup) of oregano then add the sauce ready
1 teaspoon (tsp) of salt, adding onion soup exclude SDAY
2 tablets of broth (optional)
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard

How to Prepare the sauce:

In a large pan fry the meat with the oil, then add the onion and let it wither.

Add broth and tomato sauce, and other ingredients and finally the salt.

If you need to put one or more cup of water and simmer until a thick sauce and well cooked meat.

Before serving sprinkle with enough salsa stem sting.



filling:

300 grs. sliced ​​mozzarella
300 grs. finely sliced ​​ham or

Ground beef sautéed with seasonings or ground meat with various vegetables: (carrots, peas, asparagus, hearts of palm).
You can put stuffing to taste, except the sauce, which will run down the sides.



How to Prepare the potatoes:

Wash the potatoes unpeeled to take all the land, cutting slightly in half to mark the circumference, to facilitate the removal of the skin.
Cooking the potatoes steamed to stay without much water or very small potatoes that are drier or own potato gnocchi.
Do not cook the potatoes with water it absorbs the liquid and will more flour. The gnocchi is hard.

Drainer can use the aluminum rice, cooking the potatoes.

After the potatoes cooked, remove the peel while warm pulling the skin from the sides, pass the potato masher or processor, or crush with a fork.

If you want you can pass quickly, each baked potato in running water to cool slightly.

How to Prepare the Dough:

Place in a bowl, squeezed the potatoes, add the butter, salt, eggs, one at a time, the grated cheese and finally the flour gradually, mix well, give up point roll.


Roll out the dough very thin (1 cm) on a floured napkin, place the filling and roll like it was jelly roll, tie the ends with twine thick cotton.

Place a large pot on the fire with enough water, when boiling, put the nhocão carefully, let cook for 20'a 30'minutos.
Once cooked remove the nhocão fire, hold firmly with two cloths dry dishes, pull move to a cutting board, remove the napkin and pass to a platter of dishes or stainless. Capsizing the platter, and remove the napkin.
Do this procedure with caution., Not to burn.
"Before you get all tipsters kitchen. "
Cover with enough tomato sauce with meat or sugo, sprinkle over grated Parmesan cheese, the thick drain.

If cooled bake for 15'minutos 10'a or until heat through. Serve hot.