segunda-feira, 2 de janeiro de 2012


  • 01 spoon of margarine;
  • 01 tea cup of cornstarch;
  • ½ kg potatoes, cut into medium cubes.


Cook the gowns in salted water until just tender. With hot they still go through a wringer, until it becomes a puree. Add the margarine, and cornstarch, mixing with hands until dough is smooth and homogeneous. Take portions of dough and shape strings, cutting them into pieces of 1,5 cm wide. Lightly press the surface with your fingertip. In a saucepan, add water and put it to boil. Grease a rectangular refractory medium. Place the gnocchi in the slowly boiling water for cooking, rise to the surface when you remove them with the help of a slotted spoon and place in dish.

Add the sauce over the gnocchi, which interest you most, and can be bolognese, carrots, peas and ham, ham and mozzarella, among others.

  • 04 servings

  • 01 hour

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