Potatoes
kg. 1,2 (pay attention to use potatoes with white pulp; potatoes whit yellow
pulp aren't right because they aren't enough dry); flour gr. 600; a good
ragout-sauce or also a sauce made without meat; grated parmesan cheese gr.
100
the appropriate sauce for
this dish is the ragout,.
if You haven't enough
time to prepare the ragout (which requires rather time for preparing), You
can also prepare a sauce with only mashed or peeled tomatoes.
You can acquire the
pasta, but, in general, the home-made gnocchi are very better
to prepare the gnocchi,
boil the tomatoes (with the skin), peel and sieve them.
put the soup on a slab of
marble and knead it absorbing the flour and the salt until it becomes a
paste elastic and homogeneous.
detach pieces of paste
big as a fist and work with the palm of the hand until they becomes as a
finger thin rods.
sprinkling them with some
flour, cut the rods into small pieces (about two centimeters long) and
worn a hole in them with the index or middle finger
the cooking of the
gnocchi is very simple and rapid: You must to slide them, little by
little, from the palm of your hand or from a plate, in boiling, abounding
and salt water.
when they come to the
surface, lift gently with a skimming-spoon, put in a dish and flavor them
with the sauce few at a time.
if the sauce isn't the
ragout, add abounding sweet basil cut into little strips.
every guest will add
parmesan grated cheese as he prefers.
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