Cuntadani aadka u ba'an ee barafka Talyaaniga ah waxay u isticmaashaa gaaban la yaab leh (jajab baradho leh) si looga fogaado dhibaatooyinka helitaanka baradho-cows-ka-sax.
Haddii ay jiraan wax bur ah, gnocchi waxay gabi ahaanba kala jajabineysaa dheriga inta lagu jiro cunto karinta, adigoon waxba galeynin biyo nadiif ah. Haddii uu jiro wax aad u badan, dhinaca kale, waxay ku soo bixi karaan cufan iyo mid adag. Laakiin ma leh la karinayo! Laba jeer, sadexleh, ama afartiiba adoo leh natiijooyin wanaagsan.
Gnocchi si fiican ayey u shaqeysaa suugo jilicsan, suugo jilicsan, sida pesto , maraqa fudud walnut , jalaato yaanyo ah , ama suugo afar ah .
Waxa aad u Baahantahay
- 1 koob oo biyo ah
- 1 ukun (qafiif ah garaaca)
- 1 qaado oo sabdo ah (jilicsan)
- 1 qaado budada toonta
- 2 koob oo jajab baradho ah (isticmaal nooc tayo wanaagsan leh, sida Bob's Red Mill)
- 1 koob oo bur ah oo aan udheereyn
- 2 qaado shinbiraha dhirta cusub (duqoobey)
- 1/2 qaado shukumaan milix ah
Sida loo sameeyo
- Dhig biyaha, ukunta garaaca, subaga, iyo budada toon ah ee mashiinka cuntada oo isku dhex dar xawaaraha hoose ilaa inta la isku darayo.
- In baaquli isku dhafan oo waaweyn, isku darso jajab baradho, bur, dhir, iyo cusbo.
- Ku dar iskudhafka-burka baradho-kareemka mashiinka cunnada iyo isku dar qiyaas hooseeya ilaa uu ka sameysanayo cajiinka.
- Iska daadi gacmahaaga iyo dusha sare ee shaqada iyo si tartiib ah u cajiinka cajiinka, ka dibna u rog. Iska yaree cajiinka oo caleemaha ku riday xargaha. Iska yaree xargaha galay qaybo qaniinyo ah oo ku rid shey kasta gogolka gnocchi ama dusha mashiinka fargeetada si aad u sameysid naqshad.
- Karkari biyo cusbaynaya ilaa 1 illaa 3 daqiiqo (marka ay ku daboolaan dusha sare, waxay diyaar yihiin). Ku daadi qashinka la riixo, halkii aad ka heli lahayd colander, sababtoo ah waa kuwo aad u jilicsan. Si tartiib ah ugu walwal markasta aad dooratay.
Isbeddelka
Waxaad la ciyaari kartaa cajiinka adigoo ku daraya jiiska Parmigiano-Reggiano, dufanka qallalan ee qallalan, suufka, ama wax kasta oo aad qaadato.
Wax badan oo ku saabsan Gnocchi
Gnocchi waa meel u dhaxeysa gumaadka iyo nooca baastada. Waxaa jira noocyo badan oo gnocchi ah oo ku yaala Talyaaniga, laakiin ugu caansan dunida oo dhan waa mid yar, wareega, wax yar oo la jajabiyey oo la sameeyay isku dar ah baradho iyo burka, badanaaba waxay ku dhajiyeen baaskiil. (Noocan ah taariikhda gnocchi taariikh ahaan ilaa 1860, sida ku cad Cunnooyinka Oxford ee Cunnada .)
Cuntada loo yaqaan 'gnocchi' (gaar ahaan nooca aan qaboojiyaha lahayn) badanaa waa mid cufan, dhajis iyo duufaan leh, oo leh dhir baradho yar, laakiin gnocchi gacmeed cusub ayaa gebi ahaanba ka duwan: iftiinka, jilicsan iyo barkimada, oo leh dhadheer iyo macquul badan .
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 371 |
| Total Fat | 11 g |
| Fatuurad la ruxay | 4 g |
| Fat | 5 g |
| Kolestarool | 109 mg |
| Sodium | 1,344 mg |
| Carbohydrateska | 57 g |
| Fiber diirran | 7 g |
| Protein | 11 g |