Gnocchi Yam and Other Information

Gnocchi Yam and Other Information

Ingredients:

1 kilogram of yam with boiled and squeezed bark
1 + 2 egg yolks
2-3 tablespoons (soup). grated Parmesan cheese
4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter

Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion
1 liter of homemade tomato sauce plus 1 cup of water, or
1 industrialized tomato sauce can more
3 cans of cold water
4 tablespoons corn oil soup
2 bouillon tablets
1 tablespoon (soup) oregano
1 teaspoon salt tea


Prepare the dough mode:

Wash yams in shell to take all the land.
Put to cook with bath in shell into the colander, or in the steamer or cuscuzeira with cover.

After the cooked yams, remove the peel while hot, go through the potato masher or processor.

If you can pass quickly, each cooked yams in running water to cool slightly.

Place in a bowl and squeezed the cooked yam, add butter salt, egg and grated cheese and lastly the flour gradually and slowly 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.
If it gets hard to add more yams or egg.

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

Cut the gnocchi 1 cm, and sprinkle with flour.

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

When boiling go pouring gnocchi gradually lower the heat.

If you want to take the test before:
When the water comes to a boil add 3-5 gnocchi, leave the fire until they are cooked.

Once cooked they climb are floating, leave cooking for another 2 'or 3' minutes to make sure it is well cooked
Remove and see if it is already in the right spot.

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

To get tough join a gem or milk or cream or more yams to achieve the desired point.

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

To recap.

When the gnocchi are cooked them up to the surface, cook for more 2'minutos.

Once cooked remove the gnocchi and go to the colander to drain all the water.

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

To Serve:

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

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 the concentrate tomato sauce, finally the salt.

If you need to put a glass of water or necessary and simmer until a thick sauce.
Before serving sprinkle grated cheese and sprinkle with chopped parsley enough stem (optional).

Note:

Can replace yams for Peruvian

.
Heads up:

My recipes are written in a very simple way, where anyone can first do alone, that is,
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.
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.