It’s time to introduce you to the second of the three musketeers / guests on the blog. After Darko, who broke the ice with an excellent burger, it’s Mile’s turn, a sympathetic participant in the show 3,2,1 kuhaj. You can follow what he saves regularly on his instagram profile, and I hope he will start writing a blog soon. The enthusiasm that I invited him as a guest will tell you the best, so I leave the word to him and thank him for his visit and wonderful recipe (I’m weak on baked goods and melted cheese and can’t wait to try the recipe).
When you invited me to visit, I was so happy, so you may remember that I wrote how you brightened my week with that invitation. And then thinking about how I would be able to make and come up with something really great by then, and what would take my breath away, I didn’t even think about how many obligations I would have. Here’s the recipe, here’s the pictures, here’s Ana, here’s Ana walking around the field, her Ana, her Anice … (Ana has nothing to do with gnocchi, recipe and pictures, I’m just singing it now to banish thoughts from what I did).
And then I remembered these gnocchi, my grandmother used to make them for me as a child, it is certainly not in this version, but it was something similar. And I thought maybe that’s it, that! Somehow the recipe is meaty, which is potato (the way an average man needs more on a plate: P) but it’s still different. To me, this recipe smells like Italy, the smells remind me of those spreading from an Italian trattoria, and most importantly it speaks Mediterranean. I don’t write recipes often, so I don’t have much writing practice and norms are a bit of a problem for me. I didn’t write a recipe for gnocchi, because with me everything goes educational – I add potatoes and flour and cream, eggs, butter. I also didn’t write on teaspoons of spices, because I put more and more to make it smell like Italy. So here’s the recipe.
- 1 kg of fresh gnocchi
- a few drops of olive oil
- 2 middle arches
- 1 larger carrot
- 4-5 cloves of garlic
- 2-3 pepperoni
- 450 g mixed minced meat (pork / beef)
- 250 g of peeled tomatoes
- 1 tablespoon sugar
- 125 go mozzarella
- 100 g grated cheese (parmesan, emmentaler, etc.)
- 10 g butter
- salt, pepper
- 2 bay leaves
- a few black olives
Cook the gnocchi and strain. Leave them to cool. Add the chopped onion to the heated olive oil and fry until soft and golden (caramelized). Add peperoncino, chopped carrots and finely chopped garlic. Fry briefly and pour over the water and simmer until the water evaporates. When the water has evaporated, add the meat, season with salt and pepper and simmer for a few minutes. Pour a little water over the tomatoes. Add a tablespoon of sugar and all other spices (parsley, basil, oregano, rosemary and bay leaf) as desired and to taste. Simmer over low heat until you get a sauce and until the meat is completely tender.
Coat the refractory dish with butter and put the gnocchi in it. Pour the sauce over them and stir. Over this, tear the mozzarella into pieces and sprinkle with grated cheese. Stir in a few olives if desired. Bake in an oven preheated to 190 ° C for about 20 minutes. You can add a few basil leaves on top.