INGREDIENTS
- Gnocchi:
- – Mashed potatoes 500 g.
- – Flour 0000 170 g.
- – Buds 1 unit.
- – Salt and pepper.
- – Nutmeg.
- – Mozzarella 150 g.
- – Additional flour.
- Pink sauce:
- – Tomato sauce 300 cc.
- – Garlic 1 clove.
- – Laurel 1 leaf.
- – Milk cream 150 cc.
- – Salt and pepper.
POTATO GNOCCHI STUFFED WITH MOZZARELLA WITH PINK SAUCE We would have liked this dish that may’t be executed any extra!! Have you ever ever tried stuffed gnocchi you are going to love them!
PROCEDURE:
1. Prepare dinner the entire, washed potatoes on a plate in an oven at medium temperature for 40 minutes or till tender.
2. As soon as cooked, allow them to cool somewhat, peel them and puree them.
3. Make a crown with the nice and cozy puree. Across the crown (on the surface) place the flour and salt. Within the heart of the puree crown, place the yolk. Begin taking the dough with a cornet. Don’t knead.
4. Make balls the dimensions of a walnut and fill with the mozzarella. Form and boil in water.
5. For the sauce: Add a splash of olive oil to a frying pan and add the entire clove of garlic to fragrance the oil.
6. Add the tomato pulp and prepare dinner over low warmth for quarter-hour.
7. Whereas it’s cooking, add salt and pepper to style and a bay leaf. 8. With a few minutes left, add the heavy cream, mixing nicely with the tomato pulp.
