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| gnocchi (home made pasta) |
| 500 gr flour - 1,5 kg of potatoes - 2 eggs - 2 hand full of parmigiano cheese |
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| red sauce |
| basil - tomato sauce - mozzarella cheese in small pieces |
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| Preparation: |
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| For the gnocchi: cook the potatoes and let cool a bit. Peel and mash them. On a flat surface form a fountain, and in the middle add flour and 2 eggs and mix all. The dough must be soft. Form the shape of the gnocchi in a small square. Place water and olive oil in a pot and when it is boiling, start to place the gnocchi in the water. As they appear on the surface, collect them and place in a long plate and add some olive oil. |
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| For the red sauce:
In a pan put olive oil, 2 gloves of garlic and basil, cook until golden.
Add tomato sauce and salt and cook for 15/20 minutes. Add the gnocchi and the mozzarella cut into small pieces and turn gently for few minutes.
Before serving add 1 handfull of parmigiano cheese. |
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| Mamma Agata’s secret: You can make the gnocchi today and cook them tomorrow. The important tip is that when you cook them, be sure to add the olive oil before placing them in the refrigerator. |
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