"Gnochi" means "convex" in Italian. Here is only one kind of pasta, mainly composed of potato flour. The taste is sticky, somewhat like our dough bumps, but more sticky and chewy. Shaped like a shell.
Lunch that can be served in 20 minutes is fast, convenient and delicious.
Minced pork Gnocchi
By KirkMitchell
Recipe Recommendations
- minced meat 150 g
- tomato sauce 1 tablespoon
- garlic 1 clove
- onion 1 piece
- Majorana hortensis 2 branches
Steps for Minced pork Gnocchi
1
Cut the garlic into the ground, and stir the minced meat with garlic, tomato sauce, salt and pepper well.
2
Cut the green onions into half-centimeter rings. Wash the mojoorchids and pick off the leaves.
3
Add oil to the pan and stir-fry Gnocchi for 3 minutes, starting to zoom a little.
4
Add the spring onions and continue to stir-fry until browned, about 5 minutes. Standby.
5
Add oil to the pan, stir-fry the mixed minced meat until done, and roughly divide it into large pieces with a shovel.
6
Pour the stir-fried Gnocchi into the pan and stir well with the minced meat. Season with salt and pepper. Finally, sprinkle with Mojiao leaves and serve.