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cockroach gnocchi
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Katy Oliver
@katyoliveira- Ingredients
- Recipe
- baked potato1 kg
- As much flour as you need1 dessert spoon
- egg1 unit(s)
- pinch of salt1 to taste
- Tomato sauce to taste1 to taste
- Wash the potatoes well and cook them with the skin in a pan with water and salt. This is the detail that we want to highlight: potatoes with the skin absorb less water during cooking, and therefore need less flour when preparing the dough.
- Remove them as soon as the fork enters the potato. If the potato is overcooked, the gnocchi will not be good because it will need a lot of flour to make it roll. So keep an eye on the cooking point of the potato, ok?
- * As soon as the potatoes are cooked, immediately remove them from the water and peel them, being careful, of course, not to burn yourself.
- In a bowl, mash the potatoes in the potato masher to make the dough.
- * Put the squeezed potatoes and make a hole in the middle of them, put salt to taste and an egg (only one egg, regardless of the amount of potatoes) and a little, like two tablespoons, of flour.
- * Roll the dough like a snake and cut it into pieces of 1 to 2 centimeters or so. Press lightly on each gnocchi with either your fork or your thumb. If you want, make stripes on each gnocchi with the help of a fork.
- Always spread flour over the already rolled gnocchi so they don't stick while you roll the rest of the dough.
- Bring water to a boil with a large pinch of coarse salt and when the water is boiling, toss in the gnocchi, a few at a time so they don't clump together. As soon as the gnocchi rise to the water's edge and float, they are cooked. remove them
- Season with your favorite sauce and serve. It is better with tomato sauce because it is lighter or if you prefer you can use bolognese sauce or simply with a little olive oil and grated cheese. Enjoy your food!
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