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Delicious Gnocchi with salted cheese substitute in cream sauce

Gnocchi

Ingredients:

  • ½ kilos of cooked and pealed potato
  • ½ kilos of cooked and pealed potato
  • ½ tea spoon of salt
  • ½ tea spoon of black pepper
  • ½ tea spoon of sweet paprika
  • 125 grams of salted cheese substitute (grated)

For the cream sauce:

  • 125 grams of Mashumashu salted cheese substitute (gently grated)
  • 1 can of vegetal cream
  • Oil spray
  • ½ tea spoon of salt
  • ½ tea spoon of black pepper

Preparation:

Gnocchi:

  • Cook the piled potato and then squash it into puree and leave it to cool.
  • Move the puree into a bowl and add all the Gnocchi ingredients and mix well until you get homogenous mixture.
  • Flatten flour over working surface and roll the mixture into a kind of dough “sausages”.
  • Wrap in attached nylon and put into the fridge for half an hour.
  • Take out from the fridge, and put some flour on a tray/bowl.
  • Once you cut the dough into small pieces in a size of one and a half cm – you move those into the bowl with the flour and roll it on the flour.
  • Boil 2 litter of water + spoons of salt and slight spray of oil spray (or oil spoon).
  • Once the water boils you gently put the Gnocchi into the water.
  • When the Gnocchi floats, you pull it out with a strainer and slightly shake.
  • You may slightly spray over them with oil spray, in order to prevent them from sticking into each other.

Sauce:

  • Into the same cooking pot of the Gnocchi (you get rid of the water), you put all the ingredients of the sauce excluding the grated cheese substitute.
  • Heat it on medium flame.
  • Once the sauce begins to slightly bubble up and warm up, you slowly add the grated cheese.
  • Gently mix it well until it melts into the sauce.
  • Move the Gnocchi into the sauce and gently mix again.
  • Turn off the flame and cover the cooking pot with the top.

Bekki’s recipe | To the Blog >

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