Some time ago I already made a recipe for stuffed gnocchi but giving it a different shape and with a different filling LOOK HERE 👉 • FOCACCIA SENZA IMPASTO...
Today, however, I made them with the classic dough that I usually make to make CLASSIC GNOCCHI 👉 • GNOCCHI DI PATATE ALLA... giving it the shape of stuffed and stringy panzerottini!
Make them again for Sunday lunch you will make a great impression!
🔴 TIP: The amount of flour to make the gnocchi varies because it always depends on the consistency of the potatoes if they are more or less dry (I recommend yellow potatoes) so always add the flour a little at a time!
They must be prepared and cooked immediately or in a maximum of 30 minutes from preparation, if you want to make them first I suggest you boil them, drain them and dress them with a drizzle of oil and keep them covered in the fridge, then you can boil them in the same water for 1 minute or skip them. directly in the pan with the chosen seasoning!
0:00 Preface
0:33 Dough Preparation
2:00 Preparation of the dough
2:42 Training dumplings
4:52 Cooking Gnocchi
5:25 Seasoning
7:23 Taste
Ingredients: for 4-6 people
1 kg of raw and boiled weighed potatoes
400-600 g (approximately) 00 flour
salt
Baked ham
Provola (stretched curd cheese)
400 g Tomato sauce
Extra virgin olive oil, salt, garlic, basil
Grated Parmesan cheese
22 июл 2024
