INGREDIENTS
- – Potatoes 1 kg.
- – Flour 0000 300 g.
- – Eggs 1 unit.
- – Buds 1 unit.
- – Grated cheese 150 g.
- – Baking powder 1 tsp.
- – Sal.
- Stuffed:
- – Mozzarella 300 g.
- – Dried tomatoes ½ cup.
- – Basil 1 handful.
- – Garlic 1 clove.
- – Black pepper.
- Salsa:
- – Onion 1 kg in brunoise.
- – Milk cream 200 g.
- – White wine ½ cup.
We depart you an excellent menu that by no means fails! STUFFED POTATO GNOCCHIS that cooking-recipes taught us to arrange on in the present day’s present .
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Process:
1.For the filling: grate the mozzarella, combine with the chopped hydrated dried tomatoes, chopped garlic, basil and black pepper.
2.Cook dinner the entire and washed potatoes on a plate in an oven at medium temperature for 40 minutes or till tender.
3.As soon as cooked, allow them to cool slightly, peel them and puree them.
4.Make a crown with the nice and cozy puree. Across the crown (on the skin) place the flour with the baking powder and salt. Within the heart of the puree crown, place the egg, yolk and cheese. Begin taking the dough with a cornet.
Don’t knead.
5.Make balls the dimensions of a walnut and fill. Form and boil in water.
6.As soon as they rise to the floor, pressure and take away from the water. Drizzle with olive oil.
7.Gold slightly onion till it is rather brown. Separate half of the onion to serve.
8.Deglaze the pan of the remaining onion with white wine and when the alcohol evaporates, infuse the cream in a small pot with a clove of garlic.
9.Serve the gnocchi with the cream and end with the golden onion that we had separated. And they’re able to eat! .
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