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Gnocchi with Sugo
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Potatoes4 unit(s)
- Wheat Flour1 cup
- Egg1 unit(s)
- Butter1 tablespoon
- Italian Tomatoes10 unit(s)
- Onion1 unit(s)
- Garlic cloves2 tablespoon
- Oregano to taste
- Sugar1 dessert spoon
- Olive oil1 tablespoon
- Basil to taste
- Pepper to taste
- Grated Parmesan to taste
- Peel and cook the potatoes until soft. Drain the water and knead well.
- Add the salt, the butter, the egg and gradually add the wheat flour. You may need to use a little more flour, but be careful not to overdo it.
- Sprinkle some flour on a countertop and roll the dough. Cut into pieces, forming the gnocchi.
- Cook the gnocchi in boiling water with a drizzle of olive oil. As soon as they rise to the surface, remove them.
- Prepare the sugo sauce by beating the tomatoes (cut in half and keeping the skin and seeds) in a blender. Add just enough water to blend well.
- In a pan, heat the oil and sauté the onion and garlic. Add the tomato juice and cook over medium heat until thickened.
- Season with salt, pepper, oregano and basil. Put a spoonful of sugar to break the acidity.
- Distribute the gnocchi on a platter and throw the sauce over it. Sprinkle grated parmesan.
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