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LAYERED GNOCCHI

Ingredients:
Ricotta cheese - 1/2 cup
Eggs - 2
Parmesan cheese  - 1 cup (grated)
Flour - 1 1/2 cups (sifted)
Gruyere cheese - 1 cup (grated)
Thin white sauce -  11 /2 cups (heated)
Tomato sauce - 1 cup
Parsley - 1 tbsp (chopped)
Salt and pepper
Paprika

Method:

  • Preheat oven to 375 F.
  • Pace ricotta, eggs, parmesan, salt and pepper in blender; mix one minute.
  • Add flour and mix one minute; transfer dough to bowl, cover and refrigerate one hour.
  • Bring plenty of salted water to boiling point. Drop in small pieces of dough and cook 8 minutes.
  • Keep water at boiling point and when cooked, remove with slotted spoon and drain on paper towel.
  • Depending on the size of pan you may have to cook gnocchi in two batches.
  • Pace half of gnocchi in lightly greased baking dish.
  • Add half of gruyere, half white sauce and paprika.
  • Pour in half of tomato sauce and finish with remaining gnocchi, cheese, parsley and sauces.
  • Bake 30-35 minutes in oven.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.