Wall’s Kitchen "Gnocchi Bolognese" or "Nhoque a Bolonhesa"
Posted by By wally at 8 October, at 18 : 00 PM Print
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Hello Guys…..Well tonight i decided to make a gnocchi bolognese style with a little touch of my imagination……believe me…taste soooooooo good!!!
Ingredients:
- One or Two packs of gnocchi or if you prefer you can make the pasta (mass) your self.
- One Whole Onion;
- Garlic;
- Tomatos;
- Tomato Paste;
- Basil;
- Salt;
- Red Crushed Pepper;
- Bacon;
- Ground Meat;
- Olive Oil.
Preparation:
First you will make the sauce…..chop the onions, garlic, tomatos and on a pan with a little bit of olive oil and add the bacon, let it fry. Now add the ground meat, salt and crushed pepper as much as you like…let it fry a little and then add the tomato paste and a lilttle water as well. Let it cook for a while….then add fresh basil……let it sit on low heat for a while…..in the mean time you get another pot or pan heat up water with salt and oil….let it boil…when its ready throw the gnocchi in it…..when all the gnocchi are floating….IT’S READY.
Now drain the water out……put in a nice dish and add the sauce….AND DONE….LET’S EAT!!
DON’T FORGET THE PARMESAN CHEESE!!!!!!
DON’T FORGET A NICE BOTTLE OF RED WINE!!!!
While I stole this from my buddy, Wallace on www.everydayguy.tv, I wanted to give you a good basic recipe also for making fresh gnocchi
1. Boil the potatoes whole with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don’t loose their shape. Place them on a lightly flour plates. Keep them apart so they don’t touch one another or they’ll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the excess water.
13. Add more gnocchi to the water and serve the others right away
NOW YOU SHOULD BE READY!!!!!!!!!!
Remember – gnocchi is create with anything, stuffed, a little sage butter, crab meat, spinach, you can really get imaginative with them.
Dont forget the RED WINE!!!!!!!!
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