Polish gnocchi - Piroques

Polish gnocchi - Piroques

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 the Filling:

In a bowl put the mashed ricotta, cooked and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well to form a uniform mass.


How to Prepare the piroque:

Mix the flour with the salt, margarine, egg, and warm water gradually, giving up league, until the hands come unglued.

Roll dough 1cm thick with floured table cut the dough with the mouth of a small glass.

Place in 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.

A large cooking pot with 2 liters of water
When the water boils put the piroques, let set 20 minutes cooking.

sauce:

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


How to Prepare:

Wash the sausage, cook covered with water, then cooked, remove the 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.
To serve arrange on a platter and top the sauce sausage

Note:

The piroques serve to replace the noodles in the soup.

Piroques cooking in broth or vegetable broth.

The piroques also serve to make boiled pasteilzinho.