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Gnocchis Gnocchis
¿Cuántas formas de consumir papa existen? Casi como contar la arena en el desierto, prácticamente infinita. Cada una con diferente influencia y personalidad. Esta es una de mis formas favoritas de prepararla y aunque parezca un poco trabajosa, para mi es placentero y satisfactorio, quizás porque amo trabajar con mis manos. Es muy importante prensar la papa cuando esté caliente y hay que rallar el queso muy finamente, incorporamos la harina, sal y mezclamos bien con buen humor, como si fueras un niño jugando a la comida. Esta receta la puedes hacer con tu pareja o solo con tu soledad, pero la idea es divertirse y pasarla bien. Amasamos con ganas hasta conseguir una masa homogénea, sin grumos o partes duras, que sea flexible y bland. Separamos un poco de masa y con la ayuda de las manos la extendemos haciendo un cilindro, que cortaremos en porciones (que serán los ñoquis) de 2 cm. de tamaño. Lo que te sobran los puedes congelar y te duran hasta medio ano intactos. Si llegaste hasta aqui ya estas, pero ahora vamos a darle personalidad a estos gnochis, Sarten caliente y los sellamos por ambos lados, mantequilla y que empiece la magia, agregamos textura con las nueces, unas gotas de limon y cerramos con hierba sagrada de los incas, huacatay. Si te gusto comparte esta receta. [How many ways are there to consume potatoes? Almost as many as counting the sand in the desert, practically infinite. Each one with a different influence and personality. This is one of my favorite ways to prepare it and although it may seem a bit laborious, for me it is pleasurable and satisfying, perhaps because I love working with my hands. It is very important to press the potato when it is hot and you have to grate the cheese very finely, incorporate the flour, salt and mix well with good humor, as if you were a child playing with food. You can make this recipe with your partner or just with your solitude, but the idea is to have fun and have a good time. We knead vigorously until we get a homogeneous dough, without lumps or hard parts, that is flexible and soft. We separate a little dough and with the help of our hands we extend it into a cylinder, which we will cut into portions (which will be the gnocchis) 2 cm in size. What you have left over you can freeze and they will last up to half a year intact. If you've made it this far, you're already there, but now let's give these gnocchis some personality. Heat a pan and seal them on both sides, add butter and let the magic begin, we add texture with the walnuts, a few drops of lemon and finish with the sacred herb of the Incas, huacatay. If you liked it, share this recipe.]
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