Ok, I know, I know. Maybe the title is wrong, =x. I wanna eat gnocchi, so let’s make it! :) The recipe is super simple and basic, I guess. If it made this way, I don’t know, but it works. The sauce is only a suggestions: tomato and bell pepper “puree” (sweet peppers) sauce with chicken. Actually, this bell pepper puree is a bad, bad translation of Massa de Pimentos which is a Portuguese product that my dear friend Mairzé sent to me.

Difficult level: so easy! :)

Ingredients

Gnocchi

• 4 medium potatos cooked and smashed
• 1 egg
• 12 Tbsp. flour (all-purpose is fine)
• salt

Mixture potatos and egg. Slowly add each spoon at the time, stir like making normal pasta. The dough is ok when doesn’t sticky so much, but still soft. Flour quantity maybe change because the volume the water in potatos and the egg size. Don’t forget season.

In large pan, boil some water and drop a piece the dough, it can’t dissolve. If it happens, add more flour and knead while.

Roll dough out into snake-likes about as thick as your finger, then cut into 0,5 inch (1,5cm) pieces. If you want, score the pieces crosswise with fork.

Cook the gnocchi in boiling water, remove them when rise to the surface. It takes about 2-3 minutes. Drain very well and serve your favorite sauce. If sauce isn’t ready, sit aside and add olive oil to not sticky each other.

My sauce suggestion: Aux Reds

• 1 chicken fillet chopped
• 3 medium tomatos peeled and deseed
• 1/2 onion chopped
• 1 Tbsp. massa de pimentos (optional)
• Salt and pepper
• Water
• Olive oil

Blend the tomatos (already peeled and deseed). Reserve.

Stir-fry the onion until light golden with olive oil, add the chicken. Let cook, then pour the “tomato juice” will be nice some water, how about 1/2 cup.

Well, my tomatos weren’t ideal for sauce and not well mature, a little green. So, how did it become so red? Thankfully to massa de pimentos, the smell remember me pepper, but not hot. Sauce was a different flavor, I don’t know say what precisely. Nevermind, it was delicious! :)

Season (salt, pepper and other condiment you like). This recipe serves two normal people, it excludes us, staving foodie, heheh.