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, but small, small (PD)

Ingredients:


0 250 grams of flour 250 g strong flour
250 g of milk at room temperature
50 grams of peanut oil 2 egg

1 packet of yeast (or a cube fresh)

10 g sugar 10 g salt to taste toppings

• In bread machine basket put all the ingredients and start the program + dough rise.
• After the program, in my machine takes about an hour and thirty minutes, yet I leave the dough to rest about a half hour.
• Then proceed with the filling: Divide the dough into pieces of approximately 10 g, they stretch out a bit, 'I put the stuffing in the center, close, trying to seal perfectly (especially if they contain cheese) and roll between your hands by of the balls as evenly as possible.
• place them well apart on baking sheets and let rise again for an hour in the oven and closed off.
• Cooking: a hot oven 160 ° C for 10 minutes.

This time I used to stuff the classic ham and cheese (which is always a favorite of my children) and chopped sun-dried tomatoes, olives and capers. Wanting to divide the stuffing, sprinkle the surface with different seeds.

For those who do not use the PD: mixing the ingredients by hand until the dough is very smooth and elastic and let rise about 2 hours, and always until doubled in the oven and closed off.

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gnocchi with ricotta thyme

Ingredienti
per 6 persone

600 gr di ricotta romana
150 gr di farina circa
4 tuorli
50 gr di parmigiano grattuggiato
timo fresco
40 gr di burro
sale e pepe

• Impastare la ricotta con il parmigiano, i tuorli e un pizzico di sale. Aggiungere la farina, poca per volta (la quantità dipende dall'umidità della ricotta). Mescolare il tutto fino ad ottenere un impasto omogeneo.
• Sulla spianatoia infarinata stendere dei grissini del diametro di circa 1 centimetro, e tagliarli trasversalmente, lunghezza circa 4 centimetri.
• Cuocerli in abbondante acqua salata, appena salgono a galla scolarli con una schiumarla.
• In a saucepan heat the butter with the thyme leaves and sauté the gnocchi for a few minutes. Season with salt and pepper, if desired, a fine grated parmesan cheese.

The preparation is quick and can also be prepared in advance: Boil the gnocchi, place in a baking dish and seal with plastic wrap. Allow to cool. Place it in the refrigerator. Sauté in butter before serving.

recipe from "Salt and pepper"
with small variations in the amount of ingredients