Gnocchi Potato or Yam With Pesto Sauce - II Options

Gnocchi Potato or Yam With Pesto Sauce - II Options

ingredients:

1quilo potato or 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

 Use pink potato Asterix, which has less water.

I Option:
Pesto sauce
1 cup (tea) of fresh basil (18 to 20 fresh leaves)
1 cup (tea) of nuts or cashews or Brazil nuts
1 cup (tea) 50 to 100 grams. grated cheese
½ cup (tea) of extra virgin olive oil
4 large garlic cloves, (if old) remove the kernels

How to prepare the Pesto Sauce:

Blend olive oil with basil and garlic, then add the nuts, make the beat finally the grated cheese.
It can serve cold or hot sauce.
Pesto sauce Hot:
To serve the hot sauce put the sauce in the bath, only remove before serving.

Option II:
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 industrial 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 the peeled yams or potatoes 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 or baked potatoes, remove the peel while hot, pass the potato masher or processor.
If you can pass quickly, each in running water to cool slightly.

Place in a bowl the cooked yam or potato and squeezed, 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 gnocchi do not be hard.

Make long, thin rolls, the thickness of a finger, cut in the middle of the roll and then cuts into small pieces.

Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.

When the water boils go pouring gnocchi gradually lower the heat.

Take the test: 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 potato or yam to achieve the desired point.

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

Recapping.

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

Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.

Then move the gnocchi to a platter, cover with the chosen sauce Pesto or tomato with meat, sprinkle grated cheese on top, throw a few leaves of basil or oregano.

To serve:

Serve hot accompanied by meat or baked chicken.
Salad of watercress, with red or yellow bell pepper slices.

Mode Prepare the tomato sauce:

In a large pan fry the meat with oil, then add the onion and let it wither.
Add the broth and homemade tomato sauce or sauce concentrate, finally the salt.

If you need to place one or more glass of water and simmer until a thick sauce.
Before serving sprinkle enough salsa with chopped stem (optional).

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Attention:

My recipes are written in a very simple way, for anyone can do for the first alone, that is,
walk with his own legs without fear of making mistakes.


Curiosity about gnocchi or gnocchi or gnocchi

I am responding to the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi are made with various vegetables and tubers, to wheat flour or other flour types, 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 is some ingredients that may be made gnocchi:
Potato, taro, yams, cassava, cassava (potato salsa), 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 made a pasta 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 surface is cooked, remove with slotted spoon, then move on to a platter. T
Dish is a utensil (rectangular) down and the bowl is (round) high.
To serve place over tomato sauce or tomato sauce with meat or hot white sauce the two sauces together first the red sauce after the white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave
Some people prefer to cook the pasta; and modeling leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional that is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour.
Note:
 The yam is a natural antibiotic.