Gnocchi Yam and Other

Gnocchi Yam and Other

ingredients:


1 pound of yam with boiled and squeezed bark
1 egg yolk + 2


2-3 tablespoons (soup). grated Parmesan cheese
4 tablespoons of flour, or necessary, to give the winding point
1 teaspoon (tsp) salt (not soup)
1 tablespoon (soup) butter

Tomato sauce with meat:

500 g. of ground beef
500 or 250 grams. grated onion, or chopped or the amount to your liking
1 liter of homemade tomato sauce 1 more cup of water, or
1 industrialized tomato sauce can more
3 cans of cold water
4 tablespoons (soup) of corn oil
1 tablespoon (soup) or (tsp) grated ginger
2 tablespoons (soup) of "onion soup cream"
1 tablespoon (soup) of oregano, add only at the end
1 teaspoon (tsp) salt - delete the salt to use "Onion Soup"
You can swap the onion soup for 2 bouillon tablets, place one or the other is (optional)
1 cinnamon stick, put 5 'minutes remove from heat.

Prepare the pasta mode:
.

Try the small yam which is a delight, and it is natural antibiotic.
Wash yams shell to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira, with cover.

After the cooked yams, remove the peel while hot, past the potato masher or processor, or knead with a fork, as was done previously, or pass through the sieve.

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

Place in a bowl and squeezed the cooked yam, add butter salt, eggs, and the 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 are not hard *.

Make long and thin rolls, the thickness of a finger.

Cut the gnocchi 1 cm, and sprinkle lightly with flour.

Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.

When boiling go pouring gnocchi gradually lower the heat.

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

After cooking they climb are floating, leave more 2 'minutes.
Remove and see if it is already in the right spot.

If you become soft add more grated cheese and flour equal parts.
If you too much flour the gnocchi is hard.

If you stay hard join a gem or milk or cream or more yams to achieve the desired point.


Once tested the mass and it worked.
Do the same procedure with the remaining dough.


Mode Prepare the sauce:

In a large saucepan fry the meat with oil, then add the onion already fried in another separate pan and is already wilting.

Add the onion soup industrialized or broth and the concentrated tomato sauce, delete the salt.

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


To 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.

Settle the gnocchi on a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.

Serve so the gnocchi Yam:

Serve hot accompanied with meat or baked chicken.
Watercress salad or vegetables of dark leaves.

Note:

You can replace the yam for potato, manioc, yams, cassava (manioc) and other roots.

Heads up:

My recipes are written in a very simple way, for anyone can do alone, that is, until the first time.
For each person Walk with your own legs without fear of error.


Curiosity about gnocchi or gnocchi or gnocchi

I'm answering the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi is made with various tubers (plant) root flour. of various types up with moldy, and cooked rice.
If the recipe you chose was not yet published or lost, have sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, manioc (potato carrot), pumpkin. Pumpkin (it's a kind of big round pumpkin or mini), cooked rice, among others.
The most common is the potato, then comes the flour gnocchi (cooked pasta) usually industrialized.
All gnocchi can be made at home, to the cooked flour.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Replace the potato yam by all in the same proportion.
Makes a roll, then cut the size you prefer.
The normal size is 1 (one) to two (2) inches.
Cook in boiling water, when it comes to the fore is cooked, leave, plus 2 'minutes to finish cooking.
Pass to a platter. (lane is a rectangular low container or oval).
Bowl is (round) high, sometimes wider at the top.
To serve 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 cooled, heat up each portion in the microwave.
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.

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. Replace the yam for potato.
Gnocchi can be modeled round the size of a stuffed egg, baked in the oven with the sauce on top.

Any additional information
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