Burrata Cheese Gnocchi



  • 4 potatoes
  • 1 egg
  • 200 g flour
  • Salt
  • Burrata cheese
  • 30 g butter

After washing and drying the potatoes, bake them in a preheated 180 degree oven for 40 minutes. While they are hot, peel the skins off, put them in a deep bowl and mash them with a fork.

Add 150 g of flour and salt to it. After beating the egg, add it to the mixture and knead. Take some of the dough and roll it into a 2 cm thick roll.

Cut 2 cm pieces from the roll. Shape by pressing lightly on a fork. Arrange the gnocchi on a lightly floured tray.

Boil water with salt in a deep saucepan, add gnocchi and cook. Then fry the remaining 50 g of flour and 30 g of butter in a pan.

Take 2 scoops of the water you cooked the gnocchi and add it to it. Blend until you get a smooth consistency.

Then pass the burrata cheese through the blender and add it to the sauce you made and spread it on the serving plate. Put the gnocchi you cooked on it and serve with tomatoes and basil.

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