Materials are for two people
I have done Gnochi before. See http://home.meishichina.com/space-298117-do-blog-id-19440.html (please refer to the terminology explanation in http://blog.sina.com.cn/s/blog_46d08fb00100rfat.html)
That time, I bought it from the supermarket and made it for processing. Do it yourself today and have enough food and clothing.
Gnocchi is traditionally made from mashed potatoes.
Today I chose to use bread. He used mixed bread baked at home, and the taste was a little different from mashed potatoes. But it is still a little sticky, like bumps on the face.
Gnocchi also uses spinach and green olives as the main ingredients, with curd and Parma cheese as supplements. It tastes good just by boiling it like this.
Finally, use black olives and tomatoes as ingredients and stir fry the cooked Gnocchi.
Chefs who like to eat olives must try this one O(④_④)O~
Spinach, olive, Gnocci
By DameonMurray
Recipe Recommendations
Steps for Spinach, olive, Gnocci
1
Drain the green olives, mix with 15g of olive oil, and beat with a stirring stick to make a puree.
2
Thaw frozen spinach, squeeze out excess water, add to green olive puree, and break into a puree. (Same as fresh spinach, wash it, chop it up slightly, and squeeze it with water.)
3
Cut off the edges of the bread and cut it into small pieces. Slowly add to the spinach and olive puree and beat with a stirring stick. Become mushy spinach and olive puree.
4
Pour the curd, Parma cheese, flour and eggs into a plate.
5
Add the spinach and olive puree in step 3 to the basin.
6
Add a small amount of salt and pepper and stir well. If you think there is too much water, consider adding more bread or flour. The shape must be able to be pinched.
7
Sprinkle flour on the workbench, take ordinary spinach and olive puree, and roll into long strips about 1.5- 2 cm in diameter.
8
Cut into pieces about 1.5 cm wide each. Take a boiling pot and boil water, add a small amount of salt to the water.
9
Wash hands, dip them in water, and rub the cut pieces into a cone shape. (If you don't eat so carefully at home, you can directly wet your palms, use a spoon to take a proper amount of spinach and olive puree, and then rub it into a cone shape.) After rubbing, throw it into the slightly boiling water and cook until it floats on the surface of the water to drain out.
10
Do all the spinach and olive puree this way. Cook Gnocci for later use.
11
Cut tomatoes into long strips, onion into thin circles, garlic into thin slices, and black olives whole or in half.
12
Add a small amount of olive oil to the pan, heat it, add black olives, garlic and onions, and stir fry until fragrant.
13
If tomatoes are particular about them, soak them in hot water, peel and remove their skins. Or use it directly and add it to the pan. Give two spoonfuls of water and slowly boil the juice.
14
Add cooked Gnocci, stir well, add salt and pepper. Finally serve, sprinkle with Parma cheese and parsley leaves, and serve.