potato gnocchi or Yams and Other

potato gnocchi or Yams and Other

ingredients:

1 kilo of potatoes or
1 kilogram of yam with boiled and squeezed peel
1 + 2 egg yolks
2 to 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, or taste
1 liter of homemade tomato sauce plus 1 cup of water, or
1 industrial tomato sauce can more
3 cans of cold water
4 tablespoons (soup) of corn oil
1 tablespoon (soup) or grated ginger
2 tablespoons (soup) of onion cream soup
1 tablespoon (soup) of oregano, add only at the end
1 teaspoon (tsp) salt - excluding salt use onion soup
2 bouillon tablets (optional)
1 cinnamon stick, put 5 'minutes remove from heat.

Prepare the dough mode:

Wash potatoes make a cut not very deep in the middle of potato circumference.
Fits after cooking and warm pull on each side, which leaves all at once.
Try the gnocchi with yam that is a delight, besides being natural antibiotic.
Wash yams unpeeled to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira with cover.

After the cooked yams, you remove the peel while hot, pass the potato masher or processor, or knead with a fork, as was done before.

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

Place in a bowl the cooked and squeezed yams, add butter salt, eggs and grated cheese and lastly the flour gradually to give point to curl.

Do not forget to put the flour gradually and slowly and carefully so that the mass of the gnocchi are not hard.

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

Cut the gnocchi 1 cm, and sprinkle with flour.

Place a pot 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 starts boiling add 3 to 5 gnocchi, leave the fire until they are cooked.

Once cooked they climb are floating,
Remove and see if it is already in the right spot.

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

If you get hard 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.


Mode Prepare the sauce:

In a large pan fry the meat with 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 enough salsa with chopped stem (optional).


Recapping.

When the gnocchi are cooked they rise to surface, cook for more 2'minutos.

Once cooked remove the gnocchi and pass to the colander to drain all the water. Put cold water to stop the cooking and not stay apart.

Pass 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.

Note:

Can replace yams for cassava, yams, cassava (manioc) pumpkin, among others

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