Nhoque caseiro

Ingredientes

• 2 cups potatoes (peeled and diced)
• 1 tsp salt
• 1 tsp cayenne pepper
• 1/2 cup tarragon (finely chopped)
• 2 tbsp olive oil
• 1/2 cup shredded parmesan
• 1 1/3 cups plain flour
• 1 egg yolk
• 2 tbsp olive oil
• 1 Pinch shredded parmesan (adjust to taste)

Modo de preparo

1. 1

   --- Gnocchi ---

2. 2

   Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.

3. 3

   Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.

4. 4

   Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.

5. 5

   Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long

6. 6

   Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking. Drain before serving.

7. 7

   --- Pan Fry Option ---

8. 8

   Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and place them into the hot pan. Sauté for 5–6 minutes, stirring gently, until golden. Salt and pepper to taste.

9. 9

   To Serve: Grate a little extra parmesan over the top and serve warm.