Five variations of potato and apple gnocchi

Ingredients

• 1 kg of baked apples, peeled and mashed with a potato masher
• 250 g of flour
• 2 eggs
• 1 tablespoon of butter
• salt
• Tomato concentrate, seasoning, and ground meat for the sauce.
• grated cheese
• 10 tablespoons of mashed potatoes
• 3 tablespoons of flour
• 1 tablespoon of butter
• 2 eggs
• salt
• Meat sauce
• 750 g of baked and mashed apples
• 250 g of flour
• 1 egg
• salt
• pepper
• 1 teaspoon of baking powder
• Tomato concentrate, seasoning, and cheese for the sauce.
• 750 g of ground apples
• 1 egg
• 1 tablespoon of butter
• 2 tablespoons of flour
• tomato sauce
• grated cheese
• 500 g of baked apples, peeled and mashed with a potato masher
• 1 tablespoon of butter
• 1 egg
• salt
• equal parts flour and maize starch (approximately 100g of each)
• Cooked, shredded meat
• tomato concentrate
• grated cheese

Option 1

Knead the dough and roll it out, then cut it into pieces about 3 cm in size. Dust with flour.

Option 1

Place the gnocchi in boiling water until they float to the surface.

Option 1

Remove them and cover them with a sauce made from tomato paste, spices, and ground meat. Sprinkle with grated cheese.

Variant 2

Mix all the ingredients together until a dough forms.

Variant 2

Grease the work surface, roll the dough into sausage-like shapes about the size of a finger, and cut them into pieces of about 3 cm. Then, immerse them in the boiling water.

Variant 2

When the gnocchi float to the surface, they are cooked. Drain them on a small sieve.

Variant 2

Prepare a good meat sauce and use it to coat the gnocchi.

Variant 3

Knead until the dough is soft enough to roll out, like cookie dough.

Variant 3

Cut the pieces into small pieces and cook them in the already boiling water.

Variant 3

When the pieces come back up, they are cooked.

Variant 3

Prepare a tomato sauce seasoned with tomato paste, add cheese, and then spoon the sauce over the gnocchi.

Variant 4

Boil the potatoes in salted water, then mash them, add the egg, butter, and flour. Mix well, form into sausage shapes, and cut into pieces.

Variant 4

Cook the gnocchi in batches in boiling water.

Variant 4

When they come back up to the surface, they are cooked.

Variant 4

Serve them with a tomato sauce and grated cheese.

Variant 5

Cut the gnocchi and cook them in boiling, salted water after kneading the dough until it no longer sticks to your hands.

Variant 5

When they come up, they should be cooked through: remove them and drain them well.

Variant 5

Season with the shredded cooked meat, tomato paste, and grated cheese.