Simple Gnocchi with Tomato Sauce + Tips
I - Option:
Ingredients:
Simple Gnocchi:
1 pound of steamed potatoes with peel, or cook in the microwave inside transparent plastic bag with six tablespoons of (cold soup) water, tie the mouth, stick in several places
See more details of the recipe on my page.
Use the potato arterix pink color
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,
50 grs. Of grated Parmesan cheese
Way of preparing :
Thoroughly wash the potatoes with peel to remove all the ground, 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 potatoes suitable for gnocchi.
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 by the sides, pass through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:
Tips and Secrets of Chef:
Put in a bowl, the potatoes squeezed, add the butter mixture well carry the refrigerator covered with film paper or dishcloth well cleaned for 30 minutes.
Then add the salt, the eggs, one at a time, the grated cheese and finally the wheat flour gradually, mix well, until the point of rolling.
Tips:
Do not put too much flour that gets too hard.
Modeling:
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour, put in a clean floured dishcloth
For cooking :
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.
Testing:
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 will be hard.
II Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same as above.
Recapping:
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
I Tomato Sauce with Meat:
500 grs. Ground beef
500 grs. Of grated onion or to taste is the same amount of meat, serves to give consistency to the sauce
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with
3 cans of cold water
4 tablespoons corn oil
2 tablespoons (soup) of industrialized onion cream, or broth. )optional).
1 tablespoon oregano add after the sauce ready
1 teaspoon of salt, if add onion soup or broth excluding salt.
2 tablespoons of broth (optional)
1 piece cinnamon stick, put only 5 'minutes before finishing the sauce, then discard
Note:
Can be served only with homemade tomato sauce or white sauce.
See on my page the two recipes
I'm posting yesterday's recipe, for which reason it only came out on Blog Brasil because it's too long.
I - Option:
Ingredients:
Simple Gnocchi:
1 pound of steamed potatoes with peel, or cook in the microwave inside transparent plastic bag with six tablespoons of (cold soup) water, tie the mouth, stick in several places
See more details of the recipe on my page.
Use the potato arterix pink color
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,
50 grs. Of grated Parmesan cheese
Way of preparing :
Thoroughly wash the potatoes with peel to remove all the ground, 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 potatoes suitable for gnocchi.
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 by the sides, pass through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:
Tips and Secrets of Chef:
Put in a bowl, the potatoes squeezed, add the butter mixture well carry the refrigerator covered with film paper or dishcloth well cleaned for 30 minutes.
Then add the salt, the eggs, one at a time, the grated cheese and finally the wheat flour gradually, mix well, until the point of rolling.
Tips:
Do not put too much flour that gets too hard.
Modeling:
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour, put in a clean floured dishcloth
For cooking :
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.
Testing:
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 will be hard.
II Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same as above.
Recapping:
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
I Tomato Sauce with Meat:
500 grs. Ground beef
500 grs. Of grated onion or to taste is the same amount of meat, serves to give consistency to the sauce
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with
3 cans of cold water
4 tablespoons corn oil
2 tablespoons (soup) of industrialized onion cream, or broth. )optional).
1 tablespoon oregano add after the sauce ready
1 teaspoon of salt, if add onion soup or broth excluding salt.
2 tablespoons of broth (optional)
1 piece cinnamon stick, put only 5 'minutes before finishing the sauce, then discard
Note:
Can be served only with homemade tomato sauce or white sauce.
See on my page the two recipes
I'm posting yesterday's recipe, for which reason it only came out on Blog Brasil because it's too long.
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