Recipe for Baroa Potato Gnocchi, submitted by Mauro Raposo
1. Mix all ingredients well until smooth.
Ingredients · Servings 6
- 1 kg of baroa potato
- 300 g of wheat flour
- 1 this
- 2 tablespoons of margarine
- 50g grated Parmesan cheese
- 1 teaspoon of salt
Method · 2 h 30 min
- Mix all ingredients well until smooth.
- Take pieces of dough and roll them into small snakes on a floured surface.
- Cut into pieces of approximately 3 cm.
- Place the gnocchi, cut into small portions, in a pot of boiling water.
- Wait for the gnocchi to float, remove them with a slotted spoon and place them in a baking dish greased with a little olive oil.
- Add your preferred sauce and bake until heated through.
- Note: You can cover it with mozzarella or grated Parmesan cheese before baking and gratinating.
- 2. Take pieces of dough and roll them into small snakes on a floured surface.
- 3. Cut into pieces approximately 3 cm long.
- 4. In a pot of boiling water, place the gnocchi cut into small portions.
- 5. Wait for the gnocchi to float, remove them with a slotted spoon and place them in a baking dish greased with a little olive oil.
- 6. Add your preferred sauce and bake until heated through.
