Potato gnocchi in Sorrentine Bashny.Net

Gnocchi — food lover. Dumplings and dumplings. Even the potato and how many you want Italian! But then, as usual, it's all in the sauce. And the sauce to the gnocchi in Sorrento perfect. And even gnocchi can be prepared for the future, lightly pour flour, freeze and use as needed. Then they will only have to cook and season any sauce.

Cooking time: 120 min.
Servings: 4
The complexity of the dishes: 3 of 5





Ingredients:
 

• 1 kg starchy potatoes, razvivayuschegosya varieties
• salt for baking
• 200-300 g flour
• pinch of nutmeg (optional)
• 2 small eggs
• 1kg fleshy tomatoes of the "cream" of the Bank or prepared tomato trade winds
• 2 cloves of garlic
• pinch dried oregano
• 300 g mozzarella
• 100 g of Parmesan
• a few Basil leaves for decoration

How to prepare:

1. On a baking pour a couple of handfuls of the most ordinary rock salt, even out to cover the pan evenly. This salt cushion your potatoes and bake in a preheated oven 190 an hour and a half (depends on size of potatoes). Salt we need in order to soak up all excess moisture from potatoes — then the dough will be porous and airy, and do gnocchi will melt in your mouth.

2. Ready the potatoes (it should be still hot!) peeled. And wipe through a sieve or RUB on a small grater.

3. Pripisivaem work surface with flour, lay out the potatoes. Add eggs, a pinch of salt and a pinch of nutmeg. And begin to knead the dough, gradually adding flour. The less we add the flour — the more porous and the air will turn out dough. So start with small amounts and add as needed. The batter should be thick but soft. It's okay if the dough will seem sticky even better flour enough sleep than to pour, and thus make the gnocchi rubbery.

4. Roll out the dough to a thickness of 1.5 cm, cut into strips of width 2 cm and roll each "sausage".

5. "Sausages," cut into small pieces and lightly rolling between your palms, give a cylindrical shape. In principle, the shape and size can be arbitrary. Notches to do the same (rolling the ball of dough on the back side of the fork), but this additional time and profit on the absorption of the sauce is not that significant.

6. Ready gnocchi portions and drop it into boiling water, slowly count to ten (i.e. 30 seconds) and immediately get.

7. Grease the bottom of baking dish passati. Spread a layer of the gnocchi, again pour tomato sauce, sprinkle with chopped mozzarella and grated Parmesan.

 



Puff pastry pie pita with cheese and herbs — brilliant simplicity!

How to cook gratin of zucchini

8. Again sauce, gnocchi, mozzarella, Parmesan; alternate, until all the layers. On the top is supposed to be gnocchi with slices of mozzarella. Bake in a preheated 200 degree oven for 15 minutes (until melted mozzarella).

9. Decorate with Basil leaves and serve.

Bon appetit! Cook with love!

 

 



Source: vk.com/academy_main?w=wall-46725206_23583