Gnocchi
Sursa Gnocchi
articol scris de amainbucatarie.blogs blog amainbucatarie.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Mod preparare:
Cu o zi inainte, se pune la scurs branza.
A doua zi, amestecati branza cu ingredientele si se ruleaza compozitia prin faina intinsa inainte intr-o farfurie. Nu se strange!
Intre timp, puneti apa la fiert cu sare. Cand sta sa dea in clocot (dar nu clocoteste deja pentru ca astfel va sfarama gnocchi) puneti unul cate unul branza rulata prin faina.
Mai intai se va lasa jos, apoi se va ridica la suprafata apei. Dupa ce s-a ridicat, mai trebuie sa stea 3-5 minute pana e gata.
Se scot unul cate unul, se scurc si se servesc in functie de gusturi si imaginatie. Eu le-am servit si cu pesto de busuic si zahar si capsuni.
A doua zi, amestecati branza cu ingredientele si se ruleaza compozitia prin faina intinsa inainte intr-o farfurie. Nu se strange!
Intre timp, puneti apa la fiert cu sare. Cand sta sa dea in clocot (dar nu clocoteste deja pentru ca astfel va sfarama gnocchi) puneti unul cate unul branza rulata prin faina.
Mai intai se va lasa jos, apoi se va ridica la suprafata apei. Dupa ce s-a ridicat, mai trebuie sa stea 3-5 minute pana e gata.
Se scot unul cate unul, se scurc si se servesc in functie de gusturi si imaginatie. Eu le-am servit si cu pesto de busuic si zahar si capsuni.
When I registered at the Daring Kitchen, I decided to put up with two challenges every month: one is the Daring Baker and now the Daring Cook. In fact it is the first ever Daring Cook Challenge and I am very glad to be participating, as it made me (once again) cook something I never tasted before.
So, here it is: gnocchi with ricotta cheese!
Ingredients:
450 g ricotta fresh ricotta (about 2 cups)
2 large cold eggs, lightly beaten
1 tablespoon butter
about ¼ teaspoon salt
all-purpose flour for forming the gnocchi
The day before you want to prepare the gnocchi you should drain the ricotta so it should be easier to work with.
The next day, mix the ricotta with the ingredients and roll them through flour. Don"t squeeze them!
Meanwhile, put water to boil with a little salt and add the gnocchi one by one. At first they will sink, but soon they will rise at the top of the water. After that you should let them boil for 3-5 minutes. Take them one by one, draining them.
Serve them as you wish. I used pesto and sugar with strawberries.
The next day, mix the ricotta with the ingredients and roll them through flour. Don"t squeeze them!
Meanwhile, put water to boil with a little salt and add the gnocchi one by one. At first they will sink, but soon they will rise at the top of the water. After that you should let them boil for 3-5 minutes. Take them one by one, draining them.
Serve them as you wish. I used pesto and sugar with strawberries.
Reteta recomanda de amainbucatarie.blogspot.com
