For the gnocchi, a potato (potato) medium (potato) and a third cup of flour for each potatoes calculates. The peeled potatoes are boiled, they let themselves be a bit, they make them puree crushing them, and they are paid. Then, when it is well stepped on, the flour is thrown, little by little, and a dough is formed.
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| Ingredients to make ñoquis in sauce: |
| a dad per person a third of flour cup for each pot an egg cheese parmiggiano a drop of oil |
Ingredients to make ñoquis in sauce:
2. nothing else is added, even if it is soft, you have to try to unite it, little by little and patience. If you need more flour, you can add it, but not much !!! If you see that they find it very difficult to add an egg, but the dough is more tender without the egg.
3. Once the dough is done well, a bun is formed. They cut pieces and strips are made. The gnocchi are cut according to the size they want. And then pass them through a fork. They are placed a lot of flour so that they do not stick and separate them well.
4. (Variety: The gnocchi can not only be made of potatoes, they can opt for pumpkin, throw an egg, the necessary flour, and Parmiggian cheese (or grated cheese they have).
5. For the sauce they can opt for anyone, but I give them a very easy and fast, and above all very rich. Crushed tomato is placed, salt and pepper and finally a few fresh basil leaves. After cooking them about four minutes, the gnocchi are thrown out as they leave the pot (you have to calculate that the gnocchi carry very little cooking, once they are up in the hot water pot with a drop of oil and salt , you have to take them out). They are adding until it is completed.
6. The sauce better prepare it in a very deep pan. Then throw Parmiggian cheese again above, mix and serve.
