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beans ragout of carrots, potatoes au gratin

Potato dumplings in mini versions of gems we call them, I think in Italy: I greatly prefer them to those of normal size.

This is the version that you do at home, as I taught them my mom (a gratin part)!

beans ragout of carrots, potatoes au gratin

Ingredients for 4:

For the gnocchi:
600 grams of old potatoes , taking care to choose the same size
from 150 to 200 grams of flour (the flour absorb more or less depend on the quality of potatoes used)
flour the work surface salt

little nutmeg

grated Parmesan cheese flakes of butter



For sauce carrots :

a small onion
6 / 8 tablespoons extra virgin olive oil 3 carrots, finely chopped

a can of peeled tomatoes (if using fresh tomatoes in season)

After being rinsed thoroughly under water current, place the potatoes in a saucepan with cold water and bring to cooking.

While the potatoes are cooking, prepare the sauce: Put
to fry the onion and carrots in the oil, add the tomatoes, salt, and pour half a glass of water.
Cook over low heat for about half an hour: the water has evaporated and sauce has thickened.
When the potatoes are cooked, peel them (still hot) and mash with potato masher.
spread it on the floured work surface and let the moisture evaporate.
When they are warm, add the salt, nutmeg and flour, a little at a time, in order to understand how much it absorbs the mixture.
Knead quickly and form a ball.
Divide the dough into cylinders that stretched on well-floured board, until the desired diameter (I will do about 1 centimeter). Cut into pieces of equal size.

Then, if you will, rigateli with the special tool or with a fork but I confess that safely skip this step :-) Meanwhile
you put a saucepan of salted water: as soon as the water boils pour the gnocchi, which will be ready soon rise to the surface.
As you emerge, put them in individual ramekins and dress in layers, adding - after each layer of sauce, carrots - small knobs of butter and a sprinkling of Parmesan cheese.
Bake the ramekins at 200 degrees, just enough to melt the cheese and serve immediately.

With this post, although I have not used but cocottine mini ceramic ramekins, Imma to participate in the contest " Desserts, go go! .