- iifatata - 1 kilogram
- I-Parmesan ushizi - i-100 Grams
- amaqanda - amaqhekeza amathathu
- umgubo - 300 Grams
- I-Butter - 3 Art. iipuni
- amacembe e-basil - i-1 piece (for refueling)
- ioli yomnquma - 1 st. i-spoon (ye-refueling)
- Iitamatayi ezivuthiweyo - 300 Grams (ukulungiselela i-refueling)
Geza iizambane. ufake epanini, uthele amanzi abandayo, ubilise uze uphekwe. Gcoba amanzi uze uvumele amazambane ukuba azipholise. I-grate yeParmesan kwi-grater. Amazambane aphuhliweyo ahlanjululwe, atyunyuzwe (unokuyidlulisa nge-grinder yenyama, uze ugibe kwi-sieve). Yongeza isiqingatha se-parmesan, amaqanda kunye nofulawa kwisitya kunye namazambane. Ukuhlamba ihlama ehambelanayo. Yahlula inhlama ibe yizingxenye ezi-3, ezize zifakwe kwi-sausage ngo-1.5-2 cm. Beka kwindawo yomsebenzi kwisinye isongqo. usebenzisa imfoloko, ucinezele kumphezulu we-gnocchi kuqala, kwaye emva koko, ukusebenzisa iphethini. Bilisa i-gnocchi ekubilisa amanzi amanzi anamanzi kwiincinci ezincinci, imizuzu emi-2. ngasinye isahlulo (i-gnocchi ekulungele ukutshiza), gxiba isidlo. Ibhotela ibhekile. Ukugqiba i-gnocchi ithulule ibhotela, ifafaze i-parmesan, ikhuphe kwaye ushiye kwindawo efudumele ngaphambi kokukhonza. Shiya amaqabunga e-basil ngokukhawuleza, gazinga kwioli yeoli (30 sec.), Emva koko ufake iifake zephepha ukuze ufumane amanqatha amaninzi. Ngamatamatati, yenza umxube obunjenge-cross-shaped, ukucwilisa nge-1 iminithi. ngamanzi abilayo, i-peel. Sika iitamatisi kwisiqingatha, susa imbewu, i-pulp kwiindawo ezinkulu kwaye uphazamise. Hlanganisa amaqabunga kunye ne-basil amaqabunga kwisitya kunye ne-gnocchi, bhokoza ngobumnene.
IiNkonzo: 6