INGREDIENTS
- For the potato gnocchi:
- – ½ okay mashed potato (700 g uncooked potato with pores and skin).
- – 170 a 200 g harina 0000.
- – 1 egg.
- – c/n wonderful sal.
- – w/n nutmeg.
- – c/n further flour to stretch.
- To fill out:
- – Mozzarella, in 1 x 1 cm cubes approx. 150 g.
- For the sauce:
- – Effective herb butter:
cibulette, thyme.
STUFFED GNOCCHIS to benefit from the 2&cooking-recipesx20e3;9&cooking-recipesx20e3;! Comply with the recipe beneath and luxuriate in a scrumptious dish .
PROCEDURE:
1. Wash the peeled potatoes effectively.
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 cook dinner with an virtually imperceptible boil till when pierced with a knife they fall and supply no resistance. The pores and skin have to be intact. That approach the potato is not going to take in water.
4. Let it cool, peel and go via the masher.
5. Type a crown with the mashed potatoes at room temperature.
6. Place the hardly overwhelmed egg within the heart.
7. Add the flour little by little, with out touching it together with your arms, with a picket spoon or cornet. Mix the elements, kneading as little as attainable.
8. Work till you get hold of a clean bun that doesn’t follow your arms or the counter.
9. Take parts of dough and stretch out on the flour-dusted counter. Type 2 centimeters in diameter.
10. Reduce with a spatula or cornet.
11. Type balls.
12. Fill with a dice of cheese.
13. Make the sauce, soften the herb butter and place the gnocchi there till they flip golden brown.
