Ingredients to make gnocchi in sauce:
- one potato per person
- a third cup of flour for each potato
- egg
- parmigiano cheese
- a drop of oil
How to make gnocchi in sauce:
- For the gnocchi, calculate one medium potato per person (potato) and a third cup of flour for each potato.
- Boil the peeled potatoes, let them warm a little, mash them by crushing them, and add salt. Then, when it is well trodden, the flour is added little by little, and dough is formed.
- Nothing else is added to it, even if it is soft, you have to try to join it, little by little and with patience.
- If you need more flour you can add it, but not much!!! If they find it too difficult, they add an egg, but the dough is tenderer without the egg.
- Once the dough is made, it is kneaded well, a bun is formed.
- Small pieces are cut and strips are made.
- Cut the gnocchi according to the size you want. And then he passes them through a fork. Put enough flour so they don’t stick and separate them well.
- (Variety: The gnocchi can not only be made from potatoes, they can opt for pumpkin, add an egg, the necessary flour, and Parmigianino cheese (or grated cheese from whatever they have).
- For the Sauce you can choose any, but I give you a very easy and quick one, and above all very rich.
- Crushed tomato is placed, salt and pepper are added and finally a few leaves of fresh basil.
- After cooking them for about four minutes, add the gnocchi as they come out of the pot (you have to calculate that the gnocchi take very little cooking, once they are up in the pot of hot water with a drop of oil and salt, you have to remove them).
- They are added to it until it is complete.
- The sauce is best prepared in a deep frying pan. Then sprinkle parmiggiano cheese again on top, mix and serve.
