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Julho 31, 2010 | Visitas: 3
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Gnocchi Alla Giordano

  • 2 pounds Baking potatoes
  • 1 cup All−purpose flour
  • 1 Whole egg plus
  • 1 Egg yolk, lightly beaten
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Salt
  • Freshly grated Parmesan cheese
  • Tomato sauce

  1. Boil the potatoes in their jackets, drain, peel and put through a ricer or
  2. food mill. While the potatoes are still warm, blend in the flour, add the
  3. egg, egg yolk, butter and salt.
  4. Place the potato mixture on a floured board and knead lightly; the dough
  5. will be soft. Roll the dough in 1″ thick sticks about 10″ long. Cut each
  6. roll into ¾” pieces.
  7. Rub each pieces of dough lightly over the coarse side of a cheese grater. In
  8. a large pot of boiling salted water, cook the gnocchi until they rise to the
  9. top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
  10. Sprinkle with Parmesan cheese, top with tomato sauce and serve at on


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