Tis the season for gnocchi! And what could be more festive than a plate of homemade Christmas gnocchi? These little dumplings are soft, fluffy, and utterly delicious, and they're perfect for a holiday feast.
They're then cooked in boiling water until they float to the top, and they're served with a rich and creamy tomato sauce.
If the dough is too sticky, add a little more flour. - If the dough is too dry, add a little more water. - Serve the gnocchi with your favorite meats.
Preparation and cooking time: 190 minutes
Ingredients
For the sauce
100 gr of dried porcini mushrooms
70 gr of tomato paste
300 ml of broth
1 shallot
1 carrot
1 stick of celery
1 glass of white wine
1 knob of butter
150 gr of grated cheese
extra virgin olive oil
For pasta
1 kg of flour
550 ml of milk
salt
Preparation
For the dough, arrange the flour in a heap on a pastry board. In a saucepan, boil the milk with the salt and then pour it into the cavity of the fountain, with a fork mix everything well and make the dough snakes.
Remove some pieces of dough and spread them with the help of your thumb and forefinger so as to obtain discs about 3/4 millimeters thick.
For the sauce, in a container full of water, soak the porcini mushrooms for about twenty minutes, then drain and chop them. Wash the vegetables and herbs, finely chop the shallot, carrots and celery and fry everything in a saucepan with oil and butter.
Add the porcini mushrooms, the water used to soak them, the white wine, the broth and the tomato paste to the sauce. Let it simmer for at least a couple of hours.
Boil the gnocchi in salted boiling water, drain well and stir in a pan with the sauce and grated cheese. Serve in a serving dish.
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