- 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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