Ingredients for Gnocchi with Pork mince and Chopped Tomatoes
- Mashed up cooked potatoes
- Plain Flour
- Hen egg yolks
- For the Sauce
- 10 tbsp. Olive Oil
- 1000 g/ 1Kg Pork mince
- 2-4 tin’s of Chopped Tomatoes
- 200 g a whole block of Parmesan Cheese
- 12 pinches Table Salt
Cooking Instructions for making Gnocchi with Pork mince and Chopped Tomatoes
Boil peeled Maris Piper Potatoes etc. Or use Baking potatoes for Jacket Potatoes and then when cold and cooked weigh the cooked potatoes on a pair of scales and then add equal amounts of Plain Flour too the cold cooked mashed potatoes and then add One hen egg yolk too every 100g of mashed potato – combine into One big roll or into 4 smaller rolls and then wrap in Clingfilm, Baking Parchment Paper and then Kitchen Foil and then freeze in the Freezer (optional)
Could make a whole Large batch in a large non-stick Wok, or for One Person you could place 2 tablespoons of Olive Oil in a non-stick Wok and then add about 250g of Pork mince and then fry off on the hob stove for 10 minutes and then add One tin of Chopped Tomatoes – allow too gently simmer with the Wok Lid on
Place a large amount of cold tap water in a large Cauldron Saucepan, or large Saucepan and then boil up the water on the hob stove and then with a large sharp Kitchen knife chop One Fourth off of the slightly defrosted Gnocchi roll and then chop into small squares or rectangular ones and then place into the very hot boiling water and then when the Gnocchi rises too the top – then place into the tomato sauce
The Gnocchi needs too be cooked through more in the very simple tomato sauce – cook through on a gentle simmer with the Wok Lid on for about 20 minutes – add 3 pinches of Table Salt – stir – and then serve immediately with 50g of grated Parmesan Cheese – or allow too rest in the non-stick Wok with the Lid on and then a lot later gently simmer for a further 20 minutes and then serve with the grated Parmesan Cheese on (be sure to add a little bit of cold water during cooking)
Leave a Reply