Potato Gnocchi with tomato sauce
Pubblished bykageja
It is an easy Italian recipe to make and it takes just little time, it is 30 minutes away. Matches taking a pot and adding water then salted the pot with salt and boil the water, to which you add the potatoes in their skins and let them boil in water for 15 minutes. Once cooked, drain the potatoes and let them cool, but if you still want to spend less time, you can put it under cold water. It ''s time to remove the skin and pass them to the mill, although at one time they were crushed with a fork.
Now take the wooden work surface and pour in the flour to form a mound. With the punch make a hole and put us inside the egg, the salt and the mashed potatoes. Knead and work the mixture for a few minutes and you'll get a smooth, elastic dough. Take the dough and divide it into strips and then cut these into "sausages" long little finger. Thus helping with the fork and with the index finger make small pieces of 2 cm and putting pressure given the concave shape to the dumpling. Let stand for 20 minutes and once they are firm and compact, you can cook them. The cooking is very fast and in fact once the water boils enough minutes to be eager. The classic version to accompany the potato gnocchi is with the tomato sauce, a little 'of parmesan cheese and a basil leaf.
ALTERNATIVE WITHOUT EGG. There is the alternative without the egg and applies when forming the flour fountain. When you take a pastry and flour, it takes you over the warm potatoes and make it cool slightly and only add the salt, the important thing is do not wait until the potatoes become cold because will not want to incorporate the flour and dough is smooth.
Source: http://www.modenatoday.it/
