Gnocchi, every time he talks to a good friend, he will smile. This Italian-loving traditional dish is like our face. (It is said that it has a sultry meaning in Italian.) However, this chubby guy is soft and sticky, with a bit of chewing, and the combination of many Sauce is one of the reasons for its popularity. After all, Flexiblity is the way to survive.
Choose potatoes that are suitable for boiled or salad, wash and cook for about 20 minutes. (A little salt can be added to the water) Be careful not to boil in boiling water, otherwise it is not good to peel off the potato skin. After cooking, peel and grind it into mashed potatoes.
Add one egg to the heat and mix well; add 100g of flour, a little sea salt and black pepper.
Place the kneaded potato dough into the remaining 200 g of flour and evenly pour into the dough.
Sprinkle some flour on the chopping board, divide the dough into four parts, and knead them into strips about 3 cm in diameter.
Cutting out the uniform size of the agent is the prototype of Gnocchi.
Boil in water, ignite for about 3 minutes, and watch them float. Take out the drain.
Heat up the oil pan, fry the garlic cloves, minced beef, onions, and add the tomato sauce to cook the Puree.
Pour Gnocchi into the sauce, stir fry slightly, and season with salt. Plate, sprinkle with herbs, and black pepper. It’s hot to eat.
Potatoes do not need to choose the kind of potatoes that are fried with fish and chips, otherwise the starch content is too high.