Everyone in Rome knows that when you have a craving for Amatriciana you simply cannot resist the temptation to eat some. No tourist that has ever set foot in Rome has not had the pleasure of tasting this famous Roman first course.
This recipe embodies everything you need to make a tasty and balanced Amatriciana sauce.
Potato flakes (water, dehydrated flakes potatoes), 00 soft WHEAT flour, potato starch, 5% seasoned bacon from “cinta senese PDO”: (pork, salt, pepper, spices Preservatives: E250 E252), tomato powder, black pepper, chilli pepper, salt, flavor, acidity regulator: E 330, preservative: E 200. May contain traces of : Soy, Mustard, Milk, Eggs, Peanuts, Nuts (Pistachio, Hazelnuts), Fish, Mollusks.
IN A POT 1’/1’30”
Put a pot with plenty of salted water on the cooker. Once it boils, add the gnocchi. As soon as the gnocchi float, drain them and add your sauce of choice.
IN A PAN 2’/3′
Prepare a slightly liquid sauce and add the gnocchi directly from the package, cook over a high heat for a few minutes stirring gently until the sauce has thickened properly.
IN THE MICROWAVE 3’/5′
Put the gnocchi in a bowl and discard the package. Microwave them for 1′ to 3′ at 800 watts. When ready, stir in a sauce of your choice and microwave them for 1’30” more.
IN THE AIR FRYER 12′
Put the gnocchi in the air fryer and cook for 12’at 180 watts. Sprinkle with salt and serve with some dip sauces.
IN THE OVEN 15’/20′
Heat the oven to 200° and bake the gnocchi until golden brown.
Pour plenty of oil into a frying pan and heat it to a medium temperature. Add the gnocchi and deep-fry until golden brown.
|Energy||Kj / Kcal||553 / 130|
|of which saturated fat||gr||0,8|
|of which sugars||gr||1,1|