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Purple sweet potato gnocchi
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
5 servings
Veroka Costa
@verokacosta- Ingredients
- Recipe
- Purple Sweet Potato1 kg
- Salt to taste
- Egg1 unit(s)
- Wheat flour250 g
- Water300 ml
- More water for pasta cooking2 l
- Ricotta Cream400 g
- Milk300 ml
- Salt to taste
- We nutmeg to taste
- Black pepper to taste
- Onion1/2 unit(s)
- Garlic to taste
- Cook the potatoes with their skins in the pressure cooker for 20 minutes or so.
- Take the pressure off the pan
- Take the potatoes and peel
- Mash the potatoes while still hot and let cool add the flour and finally the egg
- Mix well
- Roll up and cut into squares
- If it's sticking, throw flour on the countertop
- Put the two liters of water to boil with salt
- When it boils, throw the gnocchi little by little and remove as soon as it rises and repeat the process until finished.
- Drain and pour cold water set aside
- White sauce
- Mix the milk with the ricotta cream to dissolve.
- Saute onion until wilted
- Throw in the garlic and let it brown a little.
- Throw in the mixture you made of the milk with the ricotta and let it settle
- put the seasonings
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