Godrej Sahi Shuruaat Cook Book

Potato Dumplings in Tomato Sauce Student - DY Patil College of Hotel Management Chef Method Cut the baked, peeled potatoes into small portions. Press them through a potato ricer/sieve one portion at a time or mash them well so that no lumps remain. In a large bowl, add the potatoes, salt, Godrej Sunflower Oil and flour. Mix it well and gently knead into a cohesive ball. If the mixture is sticky, add flour until it no longer sticks to your hand. If you can't get the flour to fully absorb, add a little extra oil until it comes together. The key is to not have a wet and sticky dough so that it's easy to work with to form little dumplings. Keep the dough covered so it doesn't dry out and take a small section at a time and roll it to make a compact ball. To get a traditional gnocchi shape, place a fork face down on the kitchen counter and slide the dough ball on the tines of the fork with your thumb. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough with a small inset divot where your thumb was. Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss the shaped gnocchi with flour so they don't stick together and knead a bit of extra flour into the remaining unshaped dough. To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes till the gnocchi floats to the top. After it starts floating, cook it for an additional minute. Remove the cooked gnocchi with a slotted spoon and then cook the second batch. Blanch some tomatoes, peel the skin and grind well to make a semi-thick sauce. Heat oil in a saucepan, sauté some garlic, add the ground tomatoes to the pan and let it simmer. Add salt, pepper and cook till it's colour darkens. Add the cooked gnocchi in the tomato sauce and let it cook for couple of minutes more. Garnish it with some chopped parsley or grated vegan cheese if available and serve hot! Large baked potatoes - 2nos All-purpose flour - 2 ½ cups Salt - 1tbsp Pepper - ½ tsp Godrej Sunflower Oil - 3tbsp Large tomatoes - 2 Tomato paste - 2 tbsp Finely chopped garlic - 1tbsp Water as required Ingredients 36