Gnocchi
Author: Silvia and Grace
Recipe type: Pasta
Cuisine: Argentina, Uruguay, Paraguay
Serves: 4
- 1 kg of white potatoes ( you could use red ones)
- 1 egg ( if you double the recipe use extra yolks)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 cups of plain flour(a bit more for surface)
- SAUCE.
- 1 can of crushed tomato(800 grm)
- 2 brown onions
- 2-3 cloves of garlic
- 4-5 sprigs of flat Italian parsley
- 2 tablespoons of tomato paste,
- Pepper , salt, oregano to taste
- Cubes of red meat
- Peel potatoes and cut into 3cm cubes boil the on salty water.
- Drain and transfer to a bowl and
- Mash until smooth, finish with a fork to remove any lumps.
- Set aside to cool.
- Add the egg, oil, sprinkle pepper and salt to taste to pure .
- Gather dough into a ball.
- Turn onto a lightly floured surface and knead gently until smooth
- Divide dough into portions and roll each into a log about 2.5 cm thick cut into 3cm pieces .
- To shape the gnocchi roll a piece of dough down the inside of the tines of a fork using your thumb which will create an indentation on the other side.
- Bring a large wide saucepan of water to the boil.
- Cook gnocchi in 2-3 batches, until they rise to the surface about 3 min
- Drain and mix with tomato sauce, then sprinkle with Parmesan cheese
- To make sauce
- Fry the onion, garlic, parsley then add the meat until brown.
- Add the tomato and tomato paste
- Add 1 can of boiling water ( use the empty can)
- Salt and herbs and simmer for 30 min
Recipe by Taste South America at https://tastesouthamerica.com/gnocchi-south-american-pasta-tradition/
3.5.3226