Gnocchi Traditional + Curiosity

Gnocchi Traditional + Curiosity

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My recipes are written in a very simple way for anyone to be able to do alone, that is, until the first time.
Walk with their own legs without fear of error.


Curiosity about gnocchi or gnocchi or gnocchi

I am responding to the request of several people on the gnocchi.
Writes in various ways according to your language.
Previously gnocchi in writing (Portuguese), it is certain gnocchi.
Gnocchi is made with tubers or various vegetables, even with wheat flour, or other type of flour, and also moldy and cooked rice and some fruit like bananas.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, cassava (potato carrot), pumpkin. Pumpkin, cooked rice, among others.
The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the fore is cooked.
Pass to a platter.
Dish is a utensil (rectangular) down and the bowl is (round) high.
Serve to put tomato sauce or tomato sauce with meat or hot white sauce.
You do not need baking. 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.
The gnocchi can be modeled round stuffed, baked in the oven with the sauce on top.
Traditional Potato Gnocchi With Two Secrets

Ingredients:

1 kilo of pink potatoes with boiled bark steamed, or roasted

Other ingredients:

4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) necessary up to the point of winding
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. 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 exclude salt
2 bouillon tablets (optional), delete 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 a lot of water.
You can use very small potatoes that are drier or own potato gnocchi. .

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, stop by the potato masher or processor, or crush with a fork.

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

Chef's secret:
Not for Massa Staying lasts:

Place in a bowl the squeezed potatoes, add 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 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 spoon (soup) of oil.

When you boil the gnocchi pouring go slowly, lower the heat. rise when they are cooked, leave, leave more 2 'min., to finish cooking.

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

If you can 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:

To get tough join a gem or milk or cream or more potato., To achieve the desired point.

Once he 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 go 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 Stay Mole * dismantled.

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

Once all the gnocchi are cooked and already passed by ice water (thermal 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 by 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 pan fry the meat with the oil, then add the onion and let it wither.

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

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

Before serving sprinkle enough salsa with chopped stalk.

Note:

Other sauces follow in the next publication