понедељак, 14. март 2016.

Dan bez mesa : Njoki sa bundevom i paradajz sosom *Meatless day : Gnocchi with pumpkin and tomato sauce



Scroll down for Recipe in English

Da, da opet Dan bez mesa. Sve mi se više svidja a i On se pomirio sa sudbinom.Znam da aoli njoke, eto mu uteha,
Ovoga puta kako ima bundeve u bašti dodala sam i to u testo. I ukus je još bolji.
Paradajz sos od našeg paradajza iz bašte..začas. Parmezan je svemu dao dodatnu čaroliju i večera je bila uspešna.



Sastojci

3 veća krompira. Ja nemam presu za krompir , što bi bilo idealno, pa ih izrendam
1 parče lbundeve, oko 300 grama
2 cups of flour
1 kašičica seckanog peršuna
3 jaja
50 g putera na sobnoj temperaturi
so i biber po ukusu
50 g rendanog parmezana



Priprema

Prvo skuvamo krompir sa ljuskom, pustimo da se malo ohladi, oljuštimo i izrendamo
Bundevu ispečemo u rerni , ja je tako najviše volim, pa i nju oljuštimo i izrendamo
Prosejemo brašno i dodamo u krompir i bundevu
Dodamo jaja, peršun i puter.So i biber
Zamesimo testo, pa ostavimo u frižider. Oko sat vremena
Ako vam se žuri možete ga ostaviti i u friz 
Oko 15 minuta
Izvadimo testo i na nabrašnjanoj radnoj povšini rolamo tanke  duge komade
Isečemo na oko 4 cm dužine. Možete pritisnuti viljuškom da budu lepše
Kuvamo u dosta dobro zasoljene vode.
Kada isplivaju na površinu , gotove su
Možete ih tako služiti.
Ja ih volim malo zapečene u puteru



Paradajz sos

1/2 crnog luka
2 čena iseckanog belog luka
500 g paradajza
so i biber
Oko 6 listova svežćeg bosiljka , može i origano

Izdinstamo luk i beli luk pa dodamo usitnjen svež paradajz
Posolimo i pobiberimo. Pri kraju dodamo  iseckane listove bosiljka

Sluzimo sa njokama i pospemo rendanim parmezanom

****************************************************************



Gnocchi with pumpkin and homemade tomato sauce




Yes its meatless day again. I appreciate it more and more.  He succumbed to it. Today there are gnocchi, he likes it, so thats a bonus.

There is pumpkin in the garden , so that goes in the dough too. And beautiful  homemade tomato sauce.

Ingredients

3 potatoes
1 pcs of pumpkin, approx  300 grams
2 cups of flour
3 eggs
some parsley
50 g butter
salt and pepper to taste
50 g shaved parmesan


Tomato sauce

1/ onion dices
2 cloves of garlic, minced
500 tomatoes, I used cherry tomatoes which I halved
6 leafs of fresh basil sliced or you can use oregano



Create

First we roast pumpkin for about 50 minutes


Boil potatoes with skin on
When potatoes are done (about 20 minutes) peel and grate, Ideally you have potato press I do not and use normal one.
Peel pumpkin and grate
Add eggs , butter, parsley , salt and pepper.  Sift flour and mix. I do it with hands
Put the dough in plastic foil and live in fridge for about 1 hour
If you are in a hurry put it in the freezer for 15 minutes



Roll the dough on floured surface in thin long roles. Cut about 4 cm pieces. Press with the fork on the top, that looks nice



Boil them in a salted water. When they come on surface they are done and ready for serving
I prefer them when they are shortly baked in butter

Tomato Sauce : Saute onion and garlic.Add cut tomatoes and about cup of water, can be water where you boiled your gnocchi. Salt and pepper and towards end sliced basil

Serve on gnocchi with some shaved parmesan




Постави коментар
// Pinintrest on image Pinintrest on image Social footer