Tomorrow, the 29th is the day to eat the luck nhjoque
Ripe Pumpkin Gnocchi + Chef's Secret
* The Great Secret of Madame Gourd Gnocchi *:
Answer:
Place the cooked pumpkin on a very thin cloth and squeeze until all the water is removed.
Ingredients:
Pasta:
1 pound of ripe nectar pumpkin roasted in the oven
4 cups (tea) of wheat flour approximately
2 large eggs or 1 whole egg plus 1 yolk
1 teaspoon of salt
I - Option:
Serves in Place of Sauce:
4 tablespoons butter or margarine
4 tablespoons grated Parmesan cheese
II Option:
Quick Sauce:
1 kg of tomatoes without skins and without seed
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
½ pound, or even a kilo of onion
1 bay leaf
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons (soup) of Industrialized Onion Soup or
2 tablespoons of broth (optional)
1 tablespoon (sugar) sugar or a whole peeled medium carrot cooked in the sauce (serves to remove the acidity).
"Some people put 1 teaspoon of baking soda." If your option is to place the baking soda do not put in the pressure cooker. Reason:
The bicarbonate foam greatly and can clog the valve of the pressure cooker.
How to prepare pumpkin gnocchi:
Wash the pumpkin, cut into pieces remove the peel and seeds
Take the squash with water, to the fire to cook.
To cook, do not remove the peel of the pumpkin, covered with aluminum foil leave in the oven (180º C) for about 20 minutes, testing occasionally, by prying with a fork,
After it has cooled remove the peel, knead with a fork
If you want you can go through the processor or hit with mix, loosen coarse water in a fine sieve, then wipe in a thin diaper cloth and squeeze a lot.
Place the pumpkin squashed in a bowl, add the eggs, the salt, and the flour slowly and slowly until a dough is formed.
If you need you can put a little margarine and grated cheese in the crust.
If it gets hard add a little margarine. If soft, add a large baked potato.
Make rolls the thickness of a finger, cut into small 2-centimeter pieces, or small balls.
Make the gnocchi, cook in boiling water. Remove from water as they float (rising).
Arrange on a platter with margarine and grated cheese.
Notice:
If using the II option, exclude the 4 tablespoons margarine and the 4 tablespoons grated cheese.
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 dismantle,
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When you are missing 10 minutes to turn off the heat put the cinnamon sticks and the fresh herbs:
Before taking the fire, add the oregano.
If you want you can put a little tomato extract in the sauce to get darker, add two glasses of hot water until everything is well cooked. Gradually add half a cup of hot water, each time until thick and well-cooked.
Do not forget to try it before removing it from the fire.
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 gets very strong and many people may have a burning in the stomach (heartburn), that the industrialized sauce the seasoning is artificial.
NOTICE:
DO NOT BUY SAUCE OR POTATO LUNCH, HEAT AND PLAY ABOVE THE MACARONI OR NICK.
If you do, you do not like your family.
Serving Mode:
In a large refractory place in the bottom a sauce shell on top the cooked gnocchi cover with the rest of the sauce.
Sprinkle grated Parmesan cheese.
If cooled take to the hot oven for 10 minutes.
Serve with panela or roasted chicken, and green salad
Serve hot hot.
Note:
If you like you can make a sauce with ground meat or meat in small pieces, fry the separated meat and then add the sauce before cooking.
Do the same procedure as above.
The more onion put "in the sauce", it gets thicker (thick) .e tasty.
Ripe Pumpkin Gnocchi + Chef's Secret
* The Great Secret of Madame Gourd Gnocchi *:
Answer:
Place the cooked pumpkin on a very thin cloth and squeeze until all the water is removed.
Ingredients:
Pasta:
1 pound of ripe nectar pumpkin roasted in the oven
4 cups (tea) of wheat flour approximately
2 large eggs or 1 whole egg plus 1 yolk
1 teaspoon of salt
I - Option:
Serves in Place of Sauce:
4 tablespoons butter or margarine
4 tablespoons grated Parmesan cheese
II Option:
Quick Sauce:
1 kg of tomatoes without skins and without seed
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
½ pound, or even a kilo of onion
1 bay leaf
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons (soup) of Industrialized Onion Soup or
2 tablespoons of broth (optional)
1 tablespoon (sugar) sugar or a whole peeled medium carrot cooked in the sauce (serves to remove the acidity).
"Some people put 1 teaspoon of baking soda." If your option is to place the baking soda do not put in the pressure cooker. Reason:
The bicarbonate foam greatly and can clog the valve of the pressure cooker.
How to prepare pumpkin gnocchi:
Wash the pumpkin, cut into pieces remove the peel and seeds
Take the squash with water, to the fire to cook.
To cook, do not remove the peel of the pumpkin, covered with aluminum foil leave in the oven (180º C) for about 20 minutes, testing occasionally, by prying with a fork,
After it has cooled remove the peel, knead with a fork
If you want you can go through the processor or hit with mix, loosen coarse water in a fine sieve, then wipe in a thin diaper cloth and squeeze a lot.
Place the pumpkin squashed in a bowl, add the eggs, the salt, and the flour slowly and slowly until a dough is formed.
If you need you can put a little margarine and grated cheese in the crust.
If it gets hard add a little margarine. If soft, add a large baked potato.
Make rolls the thickness of a finger, cut into small 2-centimeter pieces, or small balls.
Make the gnocchi, cook in boiling water. Remove from water as they float (rising).
Arrange on a platter with margarine and grated cheese.
Notice:
If using the II option, exclude the 4 tablespoons margarine and the 4 tablespoons grated cheese.
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 dismantle,
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When you are missing 10 minutes to turn off the heat put the cinnamon sticks and the fresh herbs:
Before taking the fire, add the oregano.
If you want you can put a little tomato extract in the sauce to get darker, add two glasses of hot water until everything is well cooked. Gradually add half a cup of hot water, each time until thick and well-cooked.
Do not forget to try it before removing it from the fire.
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 gets very strong and many people may have a burning in the stomach (heartburn), that the industrialized sauce the seasoning is artificial.
NOTICE:
DO NOT BUY SAUCE OR POTATO LUNCH, HEAT AND PLAY ABOVE THE MACARONI OR NICK.
If you do, you do not like your family.
Serving Mode:
In a large refractory place in the bottom a sauce shell on top the cooked gnocchi cover with the rest of the sauce.
Sprinkle grated Parmesan cheese.
If cooled take to the hot oven for 10 minutes.
Serve with panela or roasted chicken, and green salad
Serve hot hot.
Note:
If you like you can make a sauce with ground meat or meat in small pieces, fry the separated meat and then add the sauce before cooking.
Do the same procedure as above.
The more onion put "in the sauce", it gets thicker (thick) .e tasty.
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