Nhocão and Gnocchi Simple
Simple Gnocchi - Stuffed Gnocchi -II Options. Rectified
I - Option:
Ingredients:
Simple Gnocchi:
1 pound of steamed potatoes with peel, or cook in the microwave inside plastic bag see recipe on my page.
Use the potato arterix pink
Other Ingredients:
4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs, or
You can replace the eggs with soy lecithin (two tablespoons)
50 grs. Grated parmesan cheese - use vegan cheese
How to prepare the dough:
Wash the potatoes well in the husks to remove the whole earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or own potato gnocchi. If you want to cook the potatoes in the microwave see in my blog the way of cooking
You can use the aluminum rice drainer to cook the potatoes.
After the cooked potatoes, remove the peel while it is warm by pulling the skin from the sides, through the potato masher or the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat.
When they rise they are cooked, leave, leave another 2 minutes.
Remove and see if you are already in the right spot.
If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
If you put too much flour the gnocchi gets hard.
NHOCÃO
Way of preparing:
With the same dough as the simple gnocchi, you can make a dill, spreading the dough, very thin, in a clean floured napkin, put the filling and wrap it as if it were rocambole, tie the ends with a thick cotton string. See below the filling.
Cooking Mode:
Put a large pot on the fire with plenty of water, when it boils, put the nhocão carefully bypassing the pan, leave cooking for 20'30 'minutes. If you want you can make two (2) smaller ones
Once cooked remove from the heat, carefully holding with thick gloves or dish cloth, pass to a meat board, remove the napkin and transfer to a dish or stainless steel dish.
Cover with plenty of tomato sauce with very hot meat, sprinkle over grated parmesan cheese, in the thick drain.
Bake 10 to 15 minutes, or even heat well, that is, if necessary.
Serve hot.
Filling:
300 grs. Of sliced mozzarella
300 grs. Thinly sliced ham or
Ground beef sautéed with seasonings or ground beef with various vegetables, chicken, among others.
You can put stuffing to taste, "without sauce", that will run down the sides.
Simple Gnocchi - Stuffed Gnocchi -II Options. Rectified
I - Option:
Ingredients:
Simple Gnocchi:
1 pound of steamed potatoes with peel, or cook in the microwave inside plastic bag see recipe on my page.
Use the potato arterix pink
Other Ingredients:
4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs, or
You can replace the eggs with soy lecithin (two tablespoons)
50 grs. Grated parmesan cheese - use vegan cheese
How to prepare the dough:
Wash the potatoes well in the husks to remove the whole earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or own potato gnocchi. If you want to cook the potatoes in the microwave see in my blog the way of cooking
You can use the aluminum rice drainer to cook the potatoes.
After the cooked potatoes, remove the peel while it is warm by pulling the skin from the sides, through the potato masher or the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat.
When they rise they are cooked, leave, leave another 2 minutes.
Remove and see if you are already in the right spot.
If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
If you put too much flour the gnocchi gets hard.
NHOCÃO
Way of preparing:
With the same dough as the simple gnocchi, you can make a dill, spreading the dough, very thin, in a clean floured napkin, put the filling and wrap it as if it were rocambole, tie the ends with a thick cotton string. See below the filling.
Cooking Mode:
Put a large pot on the fire with plenty of water, when it boils, put the nhocão carefully bypassing the pan, leave cooking for 20'30 'minutes. If you want you can make two (2) smaller ones
Once cooked remove from the heat, carefully holding with thick gloves or dish cloth, pass to a meat board, remove the napkin and transfer to a dish or stainless steel dish.
Cover with plenty of tomato sauce with very hot meat, sprinkle over grated parmesan cheese, in the thick drain.
Bake 10 to 15 minutes, or even heat well, that is, if necessary.
Serve hot.
Filling:
300 grs. Of sliced mozzarella
300 grs. Thinly sliced ham or
Ground beef sautéed with seasonings or ground beef with various vegetables, chicken, among others.
You can put stuffing to taste, "without sauce", that will run down the sides.
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