Traditional Potato Gnocchi With Two Secrets

Traditional Potato Gnocchi With Two Secrets

Ingredients:

1 pound of cooked potatoes with pink 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 full butter or margarine
2 large eggs
50 g. grated Parmesan cheese

Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup delete the salt
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.


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 in the steam to run out of a lot of water.
You can use very small potatoes that 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 the boiled potatoes, remove the peel while warm pulling the skin on the sides, past the potato masher or processor, or kneading with fork.

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

Chef's Secret:
For Massa 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 the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hands. Knead well until to the point of curl.

Make long, 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 it boils go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'minutes., to finish cooking.

Remove and see if it is already in the right spot.

If you want you can take a test put to cook 3-5 gnocchi, to see the right spot.
If you become soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."

Other Information:

If you stay hard join a gem or milk or cream or more potato., To achieve the desired point.

Once tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recap:

When cooked they climb comes up, leave cooking for another 2'minutos.

Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.

* Secret to What the Gnocchi Not Be Mole * dismantled.

Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (heat shock)

Once all the gnocchi are cooked and already passed by ice water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.

To Serve:

Serve hot accompanied with meat or baked chicken.
Green salad, watercress with thin slices of red pepper, yellow and purple, or various vegetables.

Mode Prepare the sauce:

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

Add broth and tomato sauce and other ingredients, salt test.

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

Before serving sprinkle with parsley quite the chopped stems.

Note:

Other sauces follow in the next publication