INGREDIENTS
- FOR POTATO’S GNOCCHI:
- – ½ kg mashed potato (700 g uncooked potato with pores and skin).
- – 150 to 200 g flour 00001 handful of finely grated cheese.
- – 1 egg.
- – Sal fina c/n.
- – Nutmeg c/n.
- – Further flour to stretch c/n.
- FOR THE SAUCE:
- – Smoked bacon 200 g.
- – Peperoncino or Floor Garlic 1 cdita.
- – Crushed tomato 2 cups.
- – Olive oil c/n.
- – Grated cheese c/n.
Get pleasure from a superb pasta dish following the HOMEMADE GNOCCHI recipe with an beautiful sauce! .
FOR POTATO’S GNOCCHI:
Process:
1. Wash the peeled potatoes properly.
2. Prepare dinner with its pores and skin from chilly water with salt.
3. In relation to a boil, flip it to a minimal and cook dinner with an virtually imperceptible boil till when pierced with a knife they fall and supply no resistance. The pores and skin should be intact. That means the potato is not going to take up water.
4. Let it cool, peel and go via the masher.
5. Type a crown with the mashed potatoes at room temperature.
6. Place the hardly crushed egg within the heart.
7. Add the flour little by little, with out touching it together with your arms, with a wood spoon or cornet. Mix the substances, kneading as little as doable.
Work till you acquire a clean bun that doesn’t stick with your arms or the counter.
8. Take parts of dough and stretch them on the flour-dusted counter. Type rolls of 1 to 2 centimeters in diameter.
Reduce with a spatula or cornet.
Type balls.
9. Move via a ñoquera board or fork to kind the riga.
10. Boil in salted water and serve with stew.
FOR THE SAUCE:
Process:
1. In a saucepan with loads of boiling water, add a handful of salt and boil the pasta till al dente.
2. In a frying pan with somewhat olive oil, sauté the bacon till it browns somewhat.
3. Add the peperoncino crushed together with your fingers and the tomato.
4. Prepare dinner for about 10 minutes, season with salt and pepper, add the freshly drained pasta and serve properly sprinkled with grated cheese.
