A dish called gnocchi is a guest from Italy. Traditionally, lazy pierogi potato are made with flour and potatoes, although variants using cheese or cottage cheese can be found. Sometimes semolina, pumpkin or various herbs are added to the dough. Without fail, gnocchi is served with various sauces: tomato, cream or mushroom. They are also fried in oil or simply sprinkled with grated cheese.
Despite such an intricate name, gnocchi are ordinary lazy pierogi. They are prepared very quickly and simply, so even a novice hostess can make such an unfamiliar to many, but very tasty dish for lunch or dinner.
This recipe will show you how to make potato gnocchi.
Lazy gnocchi are a real find for housewives who do not want to stand at the stove for a long time. You don't need any special ingredients or a lot of time to prepare them. In just 50 minutes you will have a delicious and satisfying meal for the whole family.
For cooking, pour more water into the pan (at least 3 liters), so the gnocchi will not stick together.
Do not overcook the gnocchi, otherwise they will turn into a gooey mass! After the dough floats, it only takes 2-3 minutes to cook it.
Place the excess raw gnocchi in the freezer for storage. When you want to cook them again, just boil them in boiling water without defrosting first.
The pierogi left after the meal can be stored in the refrigerator, and then fried in breadcrumbs. So you get original potato sticks.