INGREDIENTS
- For the dough:
- -1 kilo of peeled potatoes pierced with a fork, cooked within the oven (45 minutes).
- -150 grams of flour.
- -Grated cheese 50grs.
- -2 yolks.
- -A teaspoon of salt.
- -A pinch of nutmeg.
- -A contact of white pepper.
- For the Bolognese Sauce:
- -1 sautéed chopped onion.
- -1 stalk of celery, chopped and sautéed.
- -1 finely chopped carrot, sautéed.
- -1 bay leaf.
- -1 clove of crushed garlic.
- -2 glasses of crimson wine.
- -400g of barbecue sausage with out the casing, simply the stuffed meat.
- -200g of processed tomato.
- -Sal.
- -Pepper.
- -Olive oil.
- For the filling:
- -100g of finely grated cheese.
- -100g of ricotta.
- -100g of cream cheese.
- -100 grams of finely chopped mortadella.
Time:
Peel the potatoes, make a puree (with none addition, simply be sure that they’re effectively pressed), type a crown, add the yolks, the seasonings, combine and combine elements, then add flour little by little and knead gently (not within the bread method or pizza) however fastidiously integrating all the things little by little. Let relaxation for half-hour.
.
Stuffed:
1.Combine all of the elements, knead a bit and type small spheres.
2.Then minimize the dough, stretch it into a skinny cylinder, minimize into gnocchi of roughly one inch, insert a sphere of filling for each, fastidiously shut and type a bigger sphere, leaving a stuffed gnocchi.
3.To cook dinner, in a pot with loads of water and a bit coarse salt, add the pasta and as soon as they rise to the floor, add to the sauce.
Bolognese sauce:
1.In a big frying pan or saucepan, add the sautéed greens, bay leaf and garlic with a contact of oil.
2.Then add the meat of the sausage filling, seal a bit salt and pepper and add the crimson wine, cook dinner over medium warmth and as soon as the alcohol from the wine has evaporated, add the tomato, delay the cooking for 25 extra minutes and as soon as prepared add the cooked gnocchi. Serve.
ENJOY NOW!.
