INGREDIENTS
- Gnocchi:
- – Gnocchi premix.
- – Heat water 600 cc.
- Ketchup:
- – Pear tomatoes 4 models.
- – Thyme.
- – She.
- – Basil.
- – Olive oil.
- Bechamel sauce:
- – Butter 60 g.
- – Corn starch 60 g.
- – Milk 1 L.
- – Nutmeg.
- – Salt and pepper.
- Additional:
- – Spinach.
- – 4 Cheese 300 g.
TACC-FREE potato gnocchi with two sauces, one tomato and the opposite bechamel
PROCEDURE:
For the gnocchi:
1. Place the premix in a bowl. Add the nice and cozy water and blend with a spatula or fork till all of the preparations are built-in.
2. Place the dough on the desk and kind a ball, if vital, add extra cornstarch and knead till the dough is comfortable and clean. Divide the dough into a number of components and stretch them together with your palms forming spherical sticks.
3. Reduce and form the gnocchi.
For the tomato sauce:
1. Reduce the tomatoes in half, place in a roasting pan, with just a little
olive oil, thyme, crushed garlic and season with salt and pepper.
2. Prepare dinner for about 20 minutes till roasted.
3. Place in a mixer and place in a pot with just a little basil and serve with the gnocchi.
4. Make a bechamel with the butter, add the cornstarch and milk, as soon as the preparation is cooked, season it.
5. You’ll be able to taste it with cheese, serve the gnocchi with the sauce.
