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For gnocchi: put the potato to boil (preferably in the shell) in salted water. We try it with a fork, and when it penetrates easily, it means that the potato is boiled. Crush the potato, make a puree. Add 1 tablespoon of flour, mix, add the yolk and mix again. For the dough I used the food processor, but it works very easily and by hand. Gradually add the flour until the dough begins to thicken. Finely chop the basil and place in the dough. The dough, if it is too wet, will always ask for flour. When you can work the dough, don't add any more flour… put it on the work table, break a small piece of it and roll it. The hands should always be floured… cut the dough into 2 cm pieces and pass the pieces through a little flour (not to stick together). If you want to make them "real", press them a little with a fork (see photo). Boil the dumplings in salted water. When the water boils, add the dumplings. After it rises to the surface, let it boil for another 2 minutes. Remove with a whisk and add directly to the sauce
For the sauce: put the peas in 2-3 boils. Drain it, add the whipping cream and let it boil. Add the grated cheeses, let them boil until melted or melted. We match the taste with salt and pepper. Add the dumplings to the sauce, mix. Put the composition in individual dishes greased with a little butter, add a little Parmesan cheese and grated cheese. Bake in the oven at 170 degrees for 20 minutes. Serve hot food. May it be useful to you !!