Share
Gnocchi with Sugo
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Potatoes4 unit(s)
- Wheat Flour1 cup
- Egg1 unit(s)
- Butter1 tablespoon
- Italian Tomatoes10 unit(s)
- Onion1 unit(s)
- Garlic cloves2 tablespoon
- Oregano to taste
- Sugar1 dessert spoon
- Olive oil1 tablespoon
- Basil to taste
- Pepper to taste
- Grated Parmesan to taste
- Peel and cook the potatoes until soft. Drain the water and knead well.
- Add the salt, the butter, the egg and gradually add the wheat flour. You may need to use a little more flour, but be careful not to overdo it.
- Sprinkle some flour on a countertop and roll the dough. Cut into pieces, forming the gnocchi.
- Cook the gnocchi in boiling water with a drizzle of olive oil. As soon as they rise to the surface, remove them.
- Prepare the sugo sauce by beating the tomatoes (cut in half and keeping the skin and seeds) in a blender. Add just enough water to blend well.
- In a pan, heat the oil and sauté the onion and garlic. Add the tomato juice and cook over medium heat until thickened.
- Season with salt, pepper, oregano and basil. Put a spoonful of sugar to break the acidity.
- Distribute the gnocchi on a platter and throw the sauce over it. Sprinkle grated parmesan.
Tags
Did you like this recipe?
You may also like
Gnocchi Potato
By
Sugo parsley gnocchi an option for both vegans and normal
By
Polpetone in the juice
yam gnocchi
By