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Gnocchi Alla Sorretina
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Asterix Potato500 g
- Wheat flour150 g
- Gem1 unit(s)
- Salt to taste
- Peeled Garlic Cloves2 unit(s)
- Cans of Peeled Tomatoes, crushed by hand3 unit(s)
- Mazzarela flor de late to taste
- Basil leaves to taste
- Grana Padano300 g
- Cook the potatoes wrapped in their skins until completely soft. Remove the peel and knead the still hot mix all the ingredients until you get a homogeneous mass. The dough cannot stick to the hand. When it starts to unglue, it's ready. Once homogeneous, make rolls (snake type). Cut into 2 cm pieces, and place on a flour-dusted baking sheet.
- In a large skillet or pan, heat the oil and add the garlic to release the aroma. Add the tomatoes and let reduce for about five minutes. At the end, tear the basil leaves with your hands and add to the sauce. Season with salt and pepper.
- Boil well enough water with salt, cook the guinot until it rises to the surface and set aside. Mix with the sauce, sprinkle half of the Parmesan and stir to incorporate.
- On a platter that goes in the oven, place a layer of gnocchi, the pieces of mozzarella, cover with another layer of gnocchi, sprinkle the rest of the Parmesan and put it in the oven on the browning function.
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