Share
Gnocchi Potato
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Gilmar Sousa
@comidaevinho- Ingredients
- Recipe
- Boiled Asterix Potato1 kg
- Wheat flour120 g
- Butter in point of ointment2 tablespoon
- Parmesan cheese or other cheese of your choice50 g
- Salt, pepper and nutmeg to taste
- Bolognese sauce1 kg
- Large egg (if small, use two)1 unit(s)
- Mash the boiled potatoes and leave in a puree texture.
- Add the butter, salt, pepper, nutmeg. Mix everything until smooth. Make sure there are no lumps.
- Place the dough on a bench, mold the dough into a circle with a hole in the middle. Let cool.
- After the dough is cold, break the egg in the center of the circle, and sift half of the flour over the dough. With the help of a fork, start mixing from the inside out. Add the rest of the flour, sifting over the top.
- After obtaining a homogeneous and smooth mixture, make strands with +/- 2 cm in diameter and cut to 3 cm in length (attached photo).
- In a deep pan, boil water and salt (like sea water) pour the gnocchi and wait for them to rise, remove them with the help of a skimmer. (Photo attached)
- In a pan put a layer of the sauce and another of the gnocchi, follow this process until complete, and finish with the Parmesan cheese. Place in a preheated oven at 200°C to brown the cheese. (Photo attached)
- Tip: If you prefer a golden cone, fry the gnocchi in olive oil before taking the shape.
- This dish pairs perfectly with a young Cabernet Sauvignon wine.
Did you like this recipe?
You may also like
Gnocchi Potato
pasta with sausage
By
Cornmeal cake
By
pasta with sausage
