Monday, March 26, 2012
INGREDIENTS (Dear readers / friends this is a German custom)
400 g of flour
Parmigiano Reggiano q.b.
In apan with high edges lead to boil 4 liters salted water and heat the oven to 180 degrees.
Pour into a bowl except the cheese all the ingredients and begin to work until it forms bubbles. The mixture should be neither too thin nor too grainy so add water cautiously. Basically when you take the mixture with your fingers it should not burst. Let stand a few minutes.
Flour a pastry board well. Take a piece with of four fingers and turn immediately on the pastry board. With a knife / spatula cut the gnocchi in long form. You will see that it takes a little 'hand because the former will be too big at the beginning but it's okay :)
The salted water should boiling now anso we throw the first portion. Just when they come up to the surface remove them immediately with the retina and pour into a colander. Continue with pieces of four fingers as long as supplies, remnember to first flouring the pastry board,
In a baking dish pour the cooked gnocchi with a little olive oil and a sprinkling of Parmesan cheese in layers and bake for another 20 minutes. Enjoy :)