potato gnocchi + Secret Chef + Curiosity Rectified
Curiosity about Gnocchi Gnocchi Traditional +
Attention:
My recipes are written in a very simple way for anyone to be able to do alone, that is, until the first time.
Walking with his own legs without fear of making mistakes.
Curiosity about gnocchi or gnocchi or gnocchi
I am responding to the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi is made with tubers or various vegetables, legumes, even with wheat flour, or other type of flour, and also moldy and cooked rice and some fruit like bananas.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here is some ingredients that may be made gnocchi:
Potato, taro, yams, cassava, cassava (potato salsa), pumpkin. Pumpkin, cooked rice, chickpeas, among others.
The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is made a pasta with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the surface is cooked.
Pass to a platter.
Dish is a utensil (rectangular) down and the bowl is (round) high.
Serve to put tomato sauce or tomato sauce with meat or hot white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave.
Some people prefer to cook the pasta; and modeling leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional that is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter.
The gnocchi can be modeled round stuffed, baked in the oven with the sauce on top.
Gnocchi Traditional Potato With Two Secrets
ingredients:
1 kilo of pink potatoes with boiled bark steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow flour approximately 200 g. (20% of flour) necessary up to the point of rolling.
Do not put too much flour that hardens the dough just enough to release hands.
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 grams. grated Parmesan cheese
Tomato sauce with meat:
500 g. ground meat twice
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup exclude salt or
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.
Cinnamon serves to aid digestion, not affect the flavor of the sauce.
Mode To Cook the potatoes:
well 1.Wash the unpeeled potatoes to take all the land, cut slightly in half the circumference to score, to facilitate the removal of the skin after cooking, which is just pull the two sides.
2.Cozinhar potatoes steamed to stay without much water.
You can use very small potatoes that are drier or own potato gnocchi.
3.Pode cook unpeeled potatoes in the microwave in a plastic bag with 4 tablespoons' (soup) of water tie and stick in 4 different places to take the air. 4 medium units will six (6) minutes
4.Pode use aluminum rice colander, cooking potatoes, that is, if you do not have own pot for pasta (pasta).
After the boiled potatoes, remove the peel while warm by pulling the skin on the sides, pass the potato masher or processor, or knead with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Prepare the dough mode:
Chef's Secret:
For Massa Not Stay lasts:
Place in a bowl the squeezed potatoes, add butter, mix well, take the refrigerator to cool for approximately 30 'minutes
Once cooled the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hand. Knead well, even to the point of roll.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.
When boiling go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'min., to finish cooking.
Remove and see if it is already in the right spot.
If you can do a test put to cook 3 to 5 gnocchi to see the right spot.
If you get soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."
Other information:
If you get hard join a gem or milk or cream or more potato., To achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recapitulate:
When cooked they climb comes up, leave cooking for another 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
* Secret To That Gnocchi not Stay Mole broken up *.
Once removed the gnocchi fire, move to the drainer, noodles, then pour cold water to stop the cooking (heat shock)
Once all the gnocchi are cooked and already passed by cold water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.
To serve:
Serve hot accompanied by meat or baked chicken.
green salad, watercress with thinly sliced red bell pepper, yellow and purple, or various vegetables.
Mode Prepare the sauce:
In a large pan fry the meat with oil, then add the onion and let it wither.
Add the broth and tomato sauce and other ingredients, testing salt.
If you need to place one or more glass of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle enough salsa with chopped stem.
Note:
Other sauces follow in the next publication
