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GNOCCHI

This entry I found it a bit contradictory . The reason: it is assumed that the blog I put all those recipes that appeal to my family and friends (it is a useful way to have them ordered) and therefore might like to imagine that anyone who wants to dare to try. The gnocchi we did not like, although there to say that we tested only once and were a supermarket, so when the girls made us Whole his proposal was very interesting. Could reconcile with gnocchi with a homemade recipe for a craft? For the truth is no. Have continued without liking ...... that is going to do. And of course, did not know whether or not to put the recipe ... but as we've done and we have eaten here it is. Hence to say that I found contradictory . What if we really liked was the sauce for our taste, combined very well and I'll try one day to make pasta.

Whole kitchen Salada in its proposal for the month of November we are invited to prepare a classic Italian cuisine, Potato Gnocchi.

Ingredients:

• 1 kilo of potatoes
• 300 gr.
• flour 1 egg Salt
• 
  

Preparation:

Wash the potatoes and put them in a pot with water until tender, approximately 25 minutes.

When they are cooked, drain them and let them cool a bit to remove the skin without getting burned. Then went through the food mill or grate and let cool completely covering them with a cloth.

On a lightly floured work surface put the potatoes, make a hole and add the flour, we again have to make a hole and add the egg and salt.

Mix ingredients and bake, not too much, until a smooth, homogeneous mass.

Divide the dough into several pieces and we're making with each curl with an approximate thickness of about 1.5 or 2 cm.

then cut our rollers with a knife into pieces approximately 2 cm.




then pass the gnocchi with a fork, pressing lightly to make a hole and get on the one hand and drawing the other. Although to me the hole I was very marked. While

will fire a pot with salted water. When we see boiling add the gnocchi and when they rise to the surface will be ready.

Drain well and add to the sauce you have prepared.



For the sauce:

• 200 ml. heavy cream 1 truffle
• funghi porcini oil

drain a little oil and mushrooms of the laminate. The fry in the pan and add the cream. When we let boil one minute to thicken. add the gnocchi, stir gently and serve.

not let to go through all participants kitchens! Surely you will find a fantastic version. Now I'm going to visit them.

Carpe Diem !

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