Foxy
07-05-2012, 05:05 PM
Very easy.
http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg
Ingredients for the sauce:
tomato puree
http://www.ekalo.it/public/eprodotti/passata-di-pomodoro-al-naturale-puglia.jpg
2 cloves of garlic
olive oil
1 Italian sausage of pork
http://www.albanesi.it/alimentazione/cibi/Imma/salsiccia.jpg
minced meat of bovine
For the gnocchi
I suggest you to buy them already prepared. Tricolour gnocchi are basically poteto gnocchi (yellow), poteto and pumpkin gnocchi (orange), poteto and basil gnocchi (green). They are sometimes called also chicche tricolore.
http://www.globalpesca.com/www/components/com_virtuemart/shop_image/product/43028.JPG
Preparation
Put the sausage in a drizzle of oil with the 2 cloves of garlic. Make it cook at small flame adding the minced meet.
Add the tomato sauce and make the meet finish to cook in it. Diluish the tomato sauce with some water to obtain a soft but not too liquid sauce.
Wait that the meat is perfectly cooked.
As the sausage is already salty, avoid to add extra salt.
Fill a casserole with water, cover it and put it on the flame.
When the water is boiling remove the lid and add some salt (not much). Then put the gnocchi in the water and mix the water with a wood spoon so that they don't stick to each others.
When they all float back up to the surface, drain them soon.
Put them in a pot and add the sauce. Mix with a spoon and serve.
Add some parmisan on it if you like.
http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg
http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg
Ingredients for the sauce:
tomato puree
http://www.ekalo.it/public/eprodotti/passata-di-pomodoro-al-naturale-puglia.jpg
2 cloves of garlic
olive oil
1 Italian sausage of pork
http://www.albanesi.it/alimentazione/cibi/Imma/salsiccia.jpg
minced meat of bovine
For the gnocchi
I suggest you to buy them already prepared. Tricolour gnocchi are basically poteto gnocchi (yellow), poteto and pumpkin gnocchi (orange), poteto and basil gnocchi (green). They are sometimes called also chicche tricolore.
http://www.globalpesca.com/www/components/com_virtuemart/shop_image/product/43028.JPG
Preparation
Put the sausage in a drizzle of oil with the 2 cloves of garlic. Make it cook at small flame adding the minced meet.
Add the tomato sauce and make the meet finish to cook in it. Diluish the tomato sauce with some water to obtain a soft but not too liquid sauce.
Wait that the meat is perfectly cooked.
As the sausage is already salty, avoid to add extra salt.
Fill a casserole with water, cover it and put it on the flame.
When the water is boiling remove the lid and add some salt (not much). Then put the gnocchi in the water and mix the water with a wood spoon so that they don't stick to each others.
When they all float back up to the surface, drain them soon.
Put them in a pot and add the sauce. Mix with a spoon and serve.
Add some parmisan on it if you like.
http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg