Italian potato balls

Italian potato balls

Introduction:

"In Italy, it's called gnocchidipatate, which translates into potato cake. But I prefer to call it potato balls. It is mainly made of mashed potatoes mixed with flour and a little rice flour. It tastes soft and glutinous, but it won't stick to teeth. It has strong potato flavor and sweet and sour tomato sauce, which makes people want to eat it! (ha ha... No advertisement)

Production steps:

Step 1: cut the ingredients for use.

Step 2: deep fry the diced ham until brown.

Step 3: heat the oil in the pan, add garlic and saute until fragrant

Step 4: add all the ingredients and stir fry until the onion is fragrant.

Step 5: pour in a little cooking wine and mix well.

Step 6: pour in the ketchup, mix well, cover and simmer for 20 minutes.

Step 7: when the ketchup is a little thick, mix with salt and basil.

Step 8: in addition, put a little salt and oil in the water. When the water boils, put in the potato balls for 3 minutes to pick up.

Step 9: put the potato balls in the ketchup and mix well.

Materials required:

Potato balls: 1 kg (3 persons)

Carrot: one

Celery: two

Onion: half

Diced ham: 100g

Ketchup: 800ml

Salt: right amount

Cooking wine: moderate

Basil: right amount

Olive oil: right amount

Note: Italian food seasoning is generally relatively simple, multi-level taste obtained from the ingredients!

Production difficulty: simple

Process: others

Production time: half an hour

Taste: sweet and sour