- Dankali - 1 Kilogram
- Gida - 200 Grams
- Gura - 1 yanki
- Carrot - 1 yanki
- Kwan fitila - 1 yanki
- Guddin Seleri - 1 Kayan
- Kudan zuma - 250 Grams
- Red bushe ruwan inabi - 100 Grams
- Cutar da tumatir - 300 Grams
- Oil Olive - 100 Milliliters
- Salt da barkono - - Don dandana
Tare da taimakon mai yalwaci, nada naman mu ga jihar nama. Ƙasaccen yankakken karas, albasa da seleri na tsawon minti 5-7 a cikin man zaitun. A cikin wani kwanon rufi a kan wuta mai sauri, soyayyen nama mai naman, ƙara da shi zuwa kayan lambu. A nan ne muke zuba ruwan inabi. Mintuna 2 mun ƙafe ruwan inabin, bayan haka muka kara ƙasa da tumatir. Mun kawo wannan abu duka a tafasa, bayan haka muka rage wuta zuwa mafi ƙaranci. A cikin tudu da aka kai dashi 180 kafin mu yi gasa, ba a yanka dankali ba. Gasa ga minti 30-40 - dangane da yadda yawan dankali ke. Sa'an nan kuma dauki dafaccen dankali daga tanda, kwantar da shi. Lokacin da dankali ya kwantar da hankali - yanke kowace dankalin turawa a rabi, cire fitar da ɓangaren litattafan almara tare da cokali kuma ƙara shi a babban akwati. Tare da cokali mai yatsa, yalwata nama, kara dan gishiri da raw kwai. Sanya, to, ku ƙara gari kuma ku sake sakewa. Ya kamata ku sami kullu. Mun yada kullu a kan dosochku, sa shi har sai ya zama na roba. Daga rassan roba ya yi "tsiran alade" da kuma yanke shi a cikin guda 1.5-2 inimita - wannan gnocchi ne. Ana dafa shi gnocchi a cikin ruwan tafasa salted. Suka tafasa don 3-4 minti. Gwarcchi da aka kwantar da shi a kan farantin, an zuba ta da man zaitun, kuma a saman shimfiɗa kayan abinci mai yalwa. Buon sha'awa!
Ayyuka: 3-4