INGREDIENTS
- For the potato gnocchi:
- – Mashed potatoes 1/2 kg (700 g of uncooked potatoes with pores and skin).
- – Harina 0000 150 a 200 g.
- – Finely grated cheese 1 handful.
- – Egg 1 unit.
- – Sal fina c/n.
- – Nutmeg c/n.
- – Additional flour to stretch c/n.
- For the bread gnocchi:
- – Crumbs of previous bread, with a crust (if it isn’t very arduous) 600 g.
- – Eggs 6 items.
- – Milk 160 cc.
- – Chopped parsley 1 handful.
- – Salt and black pepper to style.
- – Onion, chopped and golden 1 unit.
- – Mortadella, in ½ cm cubes, 200 g.
- For the stew:
- – Shoulder 1 ½ kg lower into 4 giant items.
- – Grill sausage 4 items of 12 cm every.
- – Sunflower oil c/n.
- – Carrot, lower in half lengthwise, 2 small items.
- – Onion in ¼ lengthwise 2 items.
- – Bell pepper in 4 items 1 unit.
- – Celery in 3 items 2 branches.
- – Garlic with pores and skin 5 cloves.
- – Laurel 2 leaves.
- – White wine 1 glass.
- – Crushed tomato 1 bottle.
- – Salt, floor black pepper, floor chili and paprika to style.
Potato gnocchi + recycled bread gnocchi with stew we go away you 2 recipes in a single with a spectacular sauce as a way to take advantage of scrumptious gnocchi in your homeFor the potato gnocchi:
– Mashed potatoes 1/2 kg (700 g of uncooked potatoes with pores and skin).
– Harina 0000 150 a 200 g.
– Finely grated cheese 1 handful.
– Egg 1 unit.
– Sal fina c/n.
– Nutmeg c/n.
– Additional flour to stretch c/n.
For the bread gnocchi:
– Crumbs of previous bread, with a crust (if it isn’t very arduous) 600 g.
– Eggs 6 items.
– Milk 160 cc.
– Chopped parsley 1 handful.
– Salt and black pepper to style.
– Onion, chopped and golden 1 unit.
– Mortadella, in ½ cm cubes, 200 g.
For the stew:
– Shoulder 1 ½ kg lower into 4 giant items.
– Grill sausage 4 items of 12 cm every.
– Sunflower oil c/n.
– Carrot, lower in half lengthwise, 2 small items.
– Onion in ¼ lengthwise 2 items.
– Bell pepper in 4 items 1 unit.
– Celery in 3 items 2 branches.
– Garlic with pores and skin 5 cloves.
– Laurel 2 leaves.
– White wine 1 glass.
– Crushed tomato 1 bottle.
– Salt, floor black pepper, floor chili and paprika to style.
PROCEDURE:
For the potato gnocchi:
1. Wash the peeled potatoes nicely.
2. Cook dinner with its pores and skin from chilly water with salt.
3. In terms of a boil, flip it to a minimal and prepare dinner with an nearly imperceptible boil till when pierced with a knife they fall and supply no resistance. The pores and skin have to be intact. That means the potato won’t take up water.
4. Let it cool, peel and cross 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 elements, kneading as little as doable.
8. Work till you get hold of a easy bun that doesn’t follow your arms or the counter.
9. Take parts of dough and stretch them on the counter sprinkled with
flour. Type rolls of 1 to 2 centimeters in diameter.
10. Lower with a spatula or cornet.
11. Type balls.
12. Move via a ñoquera board or fork to type the riga
13. Boil in salted water and serve with stew.
For the bread gnocchi:
1. Combine till the gnocchi elements are nicely built-in.
2. Moist your arms and type balls 2 cm in diameter.
3. Boil the balls in salted water for about 5 minutes.
4. Serve with the chosen sauce.
For the stew:
1. For the stew. In a pot with somewhat oil, brown the shoulder lower into 3 cm thick items.
2. In the identical pot, sauté the greens for a couple of minutes till they calmly brown. Then, add the shoulder, sausage and wine. Cook dinner for a few minutes.
3. Add the seasonings and crushed tomato. Cook dinner over low warmth for 40 minutes.
