INGREDIENTS
- – 4 medium black potatoes, nicely washed.
- – 2/3 eggs.
- – ¾ cup of grated cheese.
- – Salt and pepper.
- – 000 flour to complete becoming a member of the dough and never stick.
- Salsa:
- – 6 plum tomatoes with out pores and skin.
- – 1 chopped onion.
- – 2 cloves of garlic, chopped.
- – ½ crimson bell pepper.
- – Dried oregano.
- – Pepper.
- – Sal.
- – Floor chili.
PROCEDURE:
- Boil the potatoes of their skins, wash them nicely and dry them. Instantly (scorching) peel them with the assistance of a knife.
- Make a puree and add a small piece of butter.
- Beat ⅔ eggs (relying on the dimensions of the potatoes) and add to the puree together with ¾ cup of grated cheese.
- Mix every part and season with salt and freshly floor black pepper.
- Add 000 flour till it’s a homogeneous and constant dough with out sticking to your fingers.
- Make strips of dough and reduce them into gnocchi measurement.
- If you wish to form it, cross via the ñoquera or a fork, and even on the counter with two fingers. The thought is that it has holes the place the sauce enters. At all times sprinkling with flour.
- Necessary: Do it nearly instantly as a result of they are going to stick if there may be humidity, and likewise as a result of they’ll darken if they’re within the air for a very long time.
- For the sauce, use 6 plum tomatoes with out pores and skin (the pores and skin is eliminated by soaking them in boiling water).
Minimize the tomatoes into small items and add them to the beforehand sautéed onion and garlic. Season with crimson paprika, oregano and pepper. It’s also possible to use floor chili or no matter you want finest.
