Nhocão - The same Mass Potato Gnocchi

Nhocão - The same Mass Potato Gnocchi

Ingredients:

1 kilo of pink potatoes (Asterix) cooked in shell, steamed, or roasted.
Do not cook the potatoes covered with water she gets soaked, it takes more flour and is stiff dough.

Other ingredients:

4 tablespoons (soup) shallow wheat flour about
200 g. (Flour is 20%) or need, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. grated Parmesan cheese
Proportion:
100% potato and 20% wheat flour

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 look good sequinha.
You can use very small potatoes that are drier or own potato gnocchi. The own potato gnocchi is the asterix, however it may be that at this point already has other species coming in the market.

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, stop by the potato masher or processor, or kneading well 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 potatoes that already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, flour gradually and slowly to hold the hands.
Knead well, open the roulade on a floured napkin, see below other instructions.
 
How to Prepare the Rocambole (nhocão)


A floured napkin, extend the mass of very fine gnocchi, (one centimeter thick and 60 cm long) put the filling and roll as if it were roulade, tie the ends with thick cotton twine.

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

Once cooked, allow to cool slightly. 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 on top Parmesan cheese, grated in the large drain.
If cooled put a little in the oven to heat through
Serve hot.
The serving dish should be heated with hot water, dry before putting the nhocão
* Follow the next publication sauce to suck *.

Bake for 10'a 15'minutos, or to heat through, ie if necessary.
Serve hot.

I Filling:

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

II - Filling:

Ground beef braised with spices, olives mushrooms leek, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not put in the stuffing tomato sauce that will run down the sides, ruining your plate (nhocão).
III - Reheio
Cooked and shredded chicken braised with spices, salt, pepper and others to taste, tomato, leek and carrot into pieces like baked or other vegetable like carrots, asparagus etc.
1 or 2 cups of cream cheese.
When placing the chicken filling and spread it over the cheese.

Note:

Serve the stuffed nhocão with the sugo sauce, grated Parmesan on top.
Accompanies roast beef pot and salad.
Mixed greens salad greens.
Can replace potatoes for yams.