INGREDIENTS
- – 1 papas.
- – 300 g of 0000 flour.
- – 1 egg.
- – Salt, pepper and nutmeg.
- – 200 g of mozzarella.
- – Additional flour or semolin to stretch.
- For the bolognese:
- -1/2 chopped onion.
- – 1 white chopped leek.
- – 1 white chopped celery.
- – 1 glass of pink wine
- – 1 glass of crushed tomato.
- – 500 g of minced meat.
- – Salt and pepper.
Have you ever ever tried stuffed gnocchi? We made these filled with mozzarella, accompanied by a basic and scrumptious bolognese sauce. I adopted the step-by-step under
PROCEDURE:
1. Prepare dinner the potatoes with peel. Peel and puree till very chilly.
2. Kind a crown, season and add the egg.
3. Combine the elements and add flour little by little with mild kneading till leaving a homogeneous dough. Kind with a roll and lower the two cm gnocchi.
4. With the mozzarella, take away from the fridge and detemper to control, forming very small spheres, smaller than the gnocchi to wrap with them one after the other.
5. Prepare dinner in boiling salted water till it rises.
6. Sauté in tomato sauce, to which we additionally add mozzarella in order that it melts with the gnocchi and basil leaves.
For the bolognese:
1. Sauté onion, celery and leek, bay leaf. Add the meat, season and cook dinner, add the pink wine and cook dinner till the alcohol evaporates, lastly add the tomato. Prepare dinner till desired texture.
2. We are able to serve the gnocchi with sauce on prime or the opposite means round, put the gnocchi within the sauce pan.
