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Classic Italian dish in an Arabic version, with yogurt, mushroom and tahini sauce. Subscribe to the channel: http://bit.ly/1UZJwqk INGREDIENTS GNOCHI: Potatoes 300g Coarse Salt Egg Yolk 2 units Parmesan 60g Salt and Pepper Wheat Flour 60g (or until done) Nutmeg INGREDIENTS SAUCE: Tahini 1 tablespoon Unsweetened Whole Yogurt 1 pot Water a pinch Salt and Allspice or Black Pepper Fresh Port Mushroom Dill Brazil Nut Sumac METHOD Bake the potatoes on a bed of coarse salt for an hour in a 180 degree oven . Turning them over halfway through the process. Pass the hot potatoes through a sieve to make a puree. Add the egg yolks and parmesan to the puree and season with nutmeg, salt and black pepper. Add the flour little by little until it comes together. Reserve the dough in the refrigerator in a floured container. Sprinkle some flour on a smooth surface. Take a piece of dough and make a worm shape on the floured surface. Cut square pieces of the same size. Gradually place the gnocchi in boiling salted water. When they rise, remove them from the pan, wait for the water to dry and place them in a dish with olive oil. Place tahini, yogurt and a little water in a container and mix well. Season with salt and pepper to taste. Seal the gnocchi in a hot frying pan with olive oil until they form a toasted crust. Add the mushrooms, salt and pepper to taste and a drizzle of olive oil and dill. Serve on a plate, make a space in the center and add the sauce. Finish with dill, Brazil nut chips and sumac. Social Media: / mohindi / mohindi / mohindi [email protected] VIDEOS EVERY TUESDAY AND THURSDAY AT 8PM. Team: Director: Rafael Ribas Filming: Rafael Ribas Production: Raquel Fernandes and Flávia Zündt Editing: Marina Alves