For Beginners - Chef's Secret Gnocchi
Curiosity about Gnocchi + Two Chef's Secret + Rectified
Attention:
My recipes are written in a very simple way, so anyone can do it alone, that is, even for the first time.
Walk with your own legs without fear of making mistakes.
Curiosity about gnocchi or gnocchi
I am responding at the request of several people about the gnocchi.
Write in different ways according to your language.
I used to write inhaled in Portuguese, the right one is gnocchi.
Gnocchi is made with various tubers or vegetables, legumes, even with wheat flour, or another type of flour, and also with stale bread, cooked rice and some banana type fruits.
If the recipe you chose has not yet been published or lost, please send it with great pleasure.
Here are some ingredients that can be made gnocchi:
Potato, yam, yam, cassava, mandioquinha (potato-parsley), pumpkin. Moranga, cooked rice, chickpeas, among others.
Pumpkin and pumpkin have plenty of water, should be roasted with crumbs with a fork, then put on a thin cloth and squeeze enough to remove all the water.
The most common is the potato, then comes the wheat flour or (usually cooked) flour industrialized.
The two gnocchi can do it at home.
Gnocchi (more common) is made a dough, with potatoes, eggs, cheese, wheat flour, modeled. See the recipe on my page or blog.
Make a roll, then cut the size of your preference.
Normal size is 1 (one) to 2 (two) centimeters.
Cook in boiling water when it comes to the surface, leave 2 'more minutes and is cooked.
Pass to a platter.
Travessa is a low (rectangular) utensil and the bowl is (round) high.
To Serve put tomato sauce, or tomato sauce with meat or warm white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If it cooled, heat each portion in the microwave.
Some people prefer to cook the dough; Model and take to the oven with the chosen sauce.
My suggestion to you that is beginner starts with the traditional one that is the easiest. And tastier.
Traditional gnocchi is made with potatoes, eggs, cheese. Salt, wheat flour, butter.
Gnocchi can be patterned round stuffed, baked in the oven with the sauce on top.
Chef's Secret:
For the Mass Do not Stay Hard:
Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator to cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients: salt, eggs (one at a time), grated cheese, wheat flour slowly and slowly until it loosens from the hands.
Knead well, until the point of curling.
Make long, thin rolls in the thickness of a finger.
Cut the gnocchi about 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., To finish cooking.
Keep the above information well to succeed in your gnocchi.
* Secret So That The Gnocchi Do not Stay Mole *.
As soon as you removed the gnocchi from the fire, move to the pasta rack, then pour cold water to stop the baking (thermal shock)
After all the gnocchi are cooked and already passed through the cold water (heat shock) put on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red bell pepper, yellow, or assorted vegetables.
Curiosity about Gnocchi + Two Chef's Secret + Rectified
Attention:
My recipes are written in a very simple way, so anyone can do it alone, that is, even for the first time.
Walk with your own legs without fear of making mistakes.
Curiosity about gnocchi or gnocchi
I am responding at the request of several people about the gnocchi.
Write in different ways according to your language.
I used to write inhaled in Portuguese, the right one is gnocchi.
Gnocchi is made with various tubers or vegetables, legumes, even with wheat flour, or another type of flour, and also with stale bread, cooked rice and some banana type fruits.
If the recipe you chose has not yet been published or lost, please send it with great pleasure.
Here are some ingredients that can be made gnocchi:
Potato, yam, yam, cassava, mandioquinha (potato-parsley), pumpkin. Moranga, cooked rice, chickpeas, among others.
Pumpkin and pumpkin have plenty of water, should be roasted with crumbs with a fork, then put on a thin cloth and squeeze enough to remove all the water.
The most common is the potato, then comes the wheat flour or (usually cooked) flour industrialized.
The two gnocchi can do it at home.
Gnocchi (more common) is made a dough, with potatoes, eggs, cheese, wheat flour, modeled. See the recipe on my page or blog.
Make a roll, then cut the size of your preference.
Normal size is 1 (one) to 2 (two) centimeters.
Cook in boiling water when it comes to the surface, leave 2 'more minutes and is cooked.
Pass to a platter.
Travessa is a low (rectangular) utensil and the bowl is (round) high.
To Serve put tomato sauce, or tomato sauce with meat or warm white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If it cooled, heat each portion in the microwave.
Some people prefer to cook the dough; Model and take to the oven with the chosen sauce.
My suggestion to you that is beginner starts with the traditional one that is the easiest. And tastier.
Traditional gnocchi is made with potatoes, eggs, cheese. Salt, wheat flour, butter.
Gnocchi can be patterned round stuffed, baked in the oven with the sauce on top.
Chef's Secret:
For the Mass Do not Stay Hard:
Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator to cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients: salt, eggs (one at a time), grated cheese, wheat flour slowly and slowly until it loosens from the hands.
Knead well, until the point of curling.
Make long, thin rolls in the thickness of a finger.
Cut the gnocchi about 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., To finish cooking.
Keep the above information well to succeed in your gnocchi.
* Secret So That The Gnocchi Do not Stay Mole *.
As soon as you removed the gnocchi from the fire, move to the pasta rack, then pour cold water to stop the baking (thermal shock)
After all the gnocchi are cooked and already passed through the cold water (heat shock) put on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red bell pepper, yellow, or assorted vegetables.
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