Gluten-free Gnocchi + Quick Gnocchi II Options
Ingredients:
200 grs. Of heavy English potatoes after bare boiled
30 grs. Of rice flour
30 grs. Of sweet sprinkles
20 grs. Of gluten-free flour to sprinkle on the table
1 medium yolk
10 grs. Of margarine or oil
Way of preparing:
Mix the baked potato and squeezed with the yolk margarine, mix the rice flour and the dregs in equal parts.
Sprinkle the table with gluten-free flour
Put all the above ingredients in a bowl, mix well until a homogeneous mass is obtained.
If it gets hard add more yolk and oil, if it is soft, add more potatoes and gluten flour until the point of curling.
Make rolls, cut 2 inches.
Put the gnocchi to cook with plenty of water, when it boils, gradually set aside and remove those that rise.
"Do not put all together to cook."
After ready go to the drainer, then to a platter put the sauce to taste.
Note:
Bring to cook in small portions.
You can substitute the rice flour and the flour for gluten-free flour 40 grs. And another 20 grs. Of gluten-free flour to sprinkle on the table, or make the mixture above the rice flour plus the sprinkles.
II Option:
Quick Gnocchi With Sauce To Sugo
Ingredients:
500 grs. Of industrialized or freshly bought gnocchi
Quick Sauce:
1 kg of tomato (sweet) without skin and without seed chopped or
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
1 unit or 1 pound of onion
The onion serves to give consistency and creaminess to the sauce
1 bay leaf or ½ teaspoon ground coffee
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons of "Industrialized Onion Soup" or
2 tablets of broth
1 tablespoon (sugar) sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity).
1 piece of cinnamon stick (optional)
2 to 3 ginger slices (optional), remove before serving.
See below.
* Some people put 1 teaspoon of baking soda to take away the acidity of the tomato * I do not use.
How to Prepare the Gnocchi:
Put a cauldron on the fire with 5 gallons of cold water.
When you boil, pour the gnocchi slowly and slowly so you do not stick to each other.
When it comes to the surface leave another 2 minutes to finish cooking.
* Attention; When it comes up remove some gnocchi and take the test to see if they are cooked or continue for another 2 minutes, that is, to try. *
Strain into the pasta rack, gradually squeeze out with a slotted spoon, that is, if you do not have the pan of your own.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they are dismantled.
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before taking the fire, add the oregano and remove the carrot.
If you want you can put a little tomato extract to make the sauce darker, add a glass of hot water until everything is well cooked.
Add water a few cups at a time until the sauce is thick and well-cooked.
Do not forget to try it before you take it out of the fire.
* If you put the broth or the 'Onion Soup' Industrialized, do not put salt.
If you put only the industrialized sauce, put another 3 parts of water or even more to cook for 20 'to 30' minutes, until reducing by half.
Otherwise the sauce becomes very strong and many people may have a burning sensation in the stomach (heartburn).
Serving Mode:
In a low rectangular refractory place a large sauce shell in the bottom (diluted with a little water to not stick to the bottom) over the cooked gnocchi cover with the rest of the sauce undiluted.
Sprinkle grated Parmesan cheese.
If cooled take to the oven for 10 minutes, or heat in the microwave, (individually).
Serve with panela or roasted chicken, and green salad
Serve hot hot.
Note:
If you want to make a sauce with ground or shredded meat, fry the separated meat and then add the sauce before cooking, leave in the fire stirring always until the meat is well cooked, then follow the above procedure.
To recap: do the same as the previous procedure.
The more onion put "in the tomato sauce", it gets better thicker (thick). Onions are good for health.
Be sure to put onion.
For those who do not like onions, "wash well" in running water after being cut and cooked does not appear the smell, no one notices that there is onion.
Who does not like onion does not notice by cooking.
The longer the sauce gets cooked, the better it gets.
Be careful not to burn at the bottom of the pan.
Ingredients:
200 grs. Of heavy English potatoes after bare boiled
30 grs. Of rice flour
30 grs. Of sweet sprinkles
20 grs. Of gluten-free flour to sprinkle on the table
1 medium yolk
10 grs. Of margarine or oil
Way of preparing:
Mix the baked potato and squeezed with the yolk margarine, mix the rice flour and the dregs in equal parts.
Sprinkle the table with gluten-free flour
Put all the above ingredients in a bowl, mix well until a homogeneous mass is obtained.
If it gets hard add more yolk and oil, if it is soft, add more potatoes and gluten flour until the point of curling.
Make rolls, cut 2 inches.
Put the gnocchi to cook with plenty of water, when it boils, gradually set aside and remove those that rise.
"Do not put all together to cook."
After ready go to the drainer, then to a platter put the sauce to taste.
Note:
Bring to cook in small portions.
You can substitute the rice flour and the flour for gluten-free flour 40 grs. And another 20 grs. Of gluten-free flour to sprinkle on the table, or make the mixture above the rice flour plus the sprinkles.
II Option:
Quick Gnocchi With Sauce To Sugo
Ingredients:
500 grs. Of industrialized or freshly bought gnocchi
Quick Sauce:
1 kg of tomato (sweet) without skin and without seed chopped or
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
1 unit or 1 pound of onion
The onion serves to give consistency and creaminess to the sauce
1 bay leaf or ½ teaspoon ground coffee
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons of "Industrialized Onion Soup" or
2 tablets of broth
1 tablespoon (sugar) sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity).
1 piece of cinnamon stick (optional)
2 to 3 ginger slices (optional), remove before serving.
See below.
* Some people put 1 teaspoon of baking soda to take away the acidity of the tomato * I do not use.
How to Prepare the Gnocchi:
Put a cauldron on the fire with 5 gallons of cold water.
When you boil, pour the gnocchi slowly and slowly so you do not stick to each other.
When it comes to the surface leave another 2 minutes to finish cooking.
* Attention; When it comes up remove some gnocchi and take the test to see if they are cooked or continue for another 2 minutes, that is, to try. *
Strain into the pasta rack, gradually squeeze out with a slotted spoon, that is, if you do not have the pan of your own.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they are dismantled.
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before taking the fire, add the oregano and remove the carrot.
If you want you can put a little tomato extract to make the sauce darker, add a glass of hot water until everything is well cooked.
Add water a few cups at a time until the sauce is thick and well-cooked.
Do not forget to try it before you take it out of the fire.
* If you put the broth or the 'Onion Soup' Industrialized, do not put salt.
If you put only the industrialized sauce, put another 3 parts of water or even more to cook for 20 'to 30' minutes, until reducing by half.
Otherwise the sauce becomes very strong and many people may have a burning sensation in the stomach (heartburn).
Serving Mode:
In a low rectangular refractory place a large sauce shell in the bottom (diluted with a little water to not stick to the bottom) over the cooked gnocchi cover with the rest of the sauce undiluted.
Sprinkle grated Parmesan cheese.
If cooled take to the oven for 10 minutes, or heat in the microwave, (individually).
Serve with panela or roasted chicken, and green salad
Serve hot hot.
Note:
If you want to make a sauce with ground or shredded meat, fry the separated meat and then add the sauce before cooking, leave in the fire stirring always until the meat is well cooked, then follow the above procedure.
To recap: do the same as the previous procedure.
The more onion put "in the tomato sauce", it gets better thicker (thick). Onions are good for health.
Be sure to put onion.
For those who do not like onions, "wash well" in running water after being cut and cooked does not appear the smell, no one notices that there is onion.
Who does not like onion does not notice by cooking.
The longer the sauce gets cooked, the better it gets.
Be careful not to burn at the bottom of the pan.
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