Nhocão - The same Mass Potato Gnocchi

Nhocão - The same Mass Potato Gnocchi

Ingredients:

1 pound of pink potatoes (Asterix) with baked shell, steamed, or roasted

Other Ingredients:

4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required Until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and butter or margarine full
2 large eggs
50 g. grated Parmesan cheese

Mode To Cook the potatoes:

Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to Facilitate the removal of the skin after cooking, Which is just pull on Both Sides.
Cook the potatoes covered with water or
steamed to look good sequinha.
You can use very small potatoes que are drier or potato gnocchi own. .

You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).

After boiled or baked potatoes, remove the peel while warm pulling the skin on the sides, potato masher or past the processor, or kneading with fork.

If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the folder mode:

Chef's Secret:
Mass is not Stay lasts:

Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes

Once cooled potato Which already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, wheat flour and slowly Gradually to release the hands.
Knead well, Open the roulade on a floured napkin, see below other instructions.

How to Prepare the Swiss roll (nhocão)


In a floured napkin, extend the mass of very fine gnocchi, (an inch thick and 60 inches long) place the filling and roll the roulade if it Were, tie the ends, with thick cotton string.

Put to cook in a large pot with enough water When boiling, place the nhocão "carefully", let cook for 20'a 30'minutos.

Once cooked, allow to cool a little. Remove from heat with the help of two napkin, one in each hand. Spending nhocão for a cutting board, let cool slightly. remove the napkin and pass to a china plate or stainless steel.
Cover with enough tomato sauce, sprinkle over parmesan cheese, grated in the large drain.
* Follow the next publication Sauce To Suck *.

Bake for 10'a 15'minutos, or warm Until well, that is if necessary.
Serve hot.

I Filling:

300 grams. mozzarella sliced
300 grams. of finely sliced ​​ham or

II - Filling:

Ground beef braised with spices, olives, leeks, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not place in tomato sauce filling, Which will drain the wings

Note:

Serving the nhocão with ham and mozzarella filling with sauce to suck, grated Parmesan on top.
Accompanies roast beef pot and salad.
Salad of green vegetables.