200 g of baboon's gnc, skinless
1 1/3 cup of wheat flour
2 eggs
1 tablespoon of olive oil
salt and black pepper to taste
1/3 cup of melted butter
4 tablespoons of grated Minas cheese
200 g of baboon's gnc, skinless
1 1/3 cup of wheat flour
2 eggs
1 tablespoon of olive oil
salt and black pepper to taste
1/3 cup of melted butter
4 tablespoons of grated Minas cheese
Peel the baboon's gnc and cut into small pieces
Cook for 20 minutes in a little water seasoned with salt or steam
Drain well and place in the oven to dry slightly
Sift the baboon's gnc through a fine-mesh sieve or food processor, adding wheat flour gradually, mixing well
Add the beaten eggs mixed with olive oil
Taste and adjust seasoning as needed
Mix well
Add more flour if necessary to obtain a firm but pliable dough
Heat a large skillet of boiling water seasoned with salt
Remove the gnocchi using a slotted spoon, then use another spoon to help drop them into the boiling water
Let cook until they rise to the surface
Retire with a skimmer and keep warm
To serve, moisten with melted butter and sprinkle with grated cheese
Serves 4
