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Receta Paduan Gnocchi (Gnocchi Alla Padovana)
by Global Cookbook

Paduan Gnocchi (Gnocchi Alla Padovana)
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Ingredientes

  • 1 lb baking potatoes, like russets
  • 2/3 c. all-purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp cinnamon
  • 1/4 c. unsalted butter melted
  •     Parmigiano-Reggiano for grating

Direcciones

  1. Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil till they are soft, about 45 min. While still hot, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
  2. Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon. Bring the ingredients together to create a homogenous dough. Knead for 4 min, till the ball is dry to the touch.
  3. Divide the dough into 6 large balls. Roll each ball into 3/4-inch-diameter ropes and cut the ropes into 1-inch-long pcs. Flick the pcs off of a fork or possibly along the concave side of a cheese grater, to score the sides.
  4. Drop the dough pcs into the boiling water and cook till they float to the surface, about 1 minute. Drain the gnocchi and transfer to a mixing bowl. Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.
  5. This recipe yields 4 servings.