Potatoes and flour: only two ingredients for preparing gnocchi. But have you ever thought about replacing potatoes or adding more?
Gnocchi are the first course that brings everyone together at the table. Simple, seasoned only with butter and sage or with a "fake" tomato sauce make adults and children happy.
We want to offer you tasty and unusual alternatives to the classic recipe that will whet your palate without a doubt.
Here are 10 recipes to prepare gnocchi not with the usual two ingredients
In any case, the 10 fundamental rules for preparing perfect gnocchi apply. Do you remember them, right?
These dumplings have a bright yellow color and are very good seasoned with and vegetables or with crispy bacon. They are prepared with 50 g of pumpkin pulp in the oven and 100 g of flour. You can also add an egg to better bind the mixture. Once cooked, polish them in the pan with a little butter and the dressing you want.
Spinach gnocchi are the classic green gnocchetti that look good with everything, even with fish-based sauces. They are prepared by crushing 700 g of boiled potatoes with 400 g of boiled or steamed and well-squeezed spinach and 100 g of flour.
Chickpea dumplings are a clever way to propose pulses to children. Simply blend 500 g of cooked chickpeas and mix them with 100 g of flour. They go well with a dressing made with zucchini or courgette flowers, or simply with oil and rosemary.
These are the classic gnocchi au gratin in the oven. They are prepared by cooking about 250 g of semolina with 100 g of butter in a liter of milk. After about 20 minutes the mixture will be ready and must be left to cool, lying flat on a baking sheet lined with parchment paper. Then, with a small round pastry cutter, gnocchi are cut out and placed in a buttered baking dish. They are seasoned with butter and parmesan or with a tomato sauce and are baked in the oven for 15-20 minutes at 200 °.
These very delicate gnocchi are prepared with 500 g of ricotta, 2 eggs, 150 g of grated Parmesan, 250 g of flour and a pinch of salt, pepper and nutmeg. They are good with tomato and basil sauce, but also with diced seasonal vegetables and crispy pancetta.
These dumplings are a recycling idea when the leftover bread is too dry to be consumed. Simply soak 250 g of stale bread in 500 ml of warm milk and wait for it to soften. Then add 2 eggs, grated Parmesan, 200 g flour, salt and pepper. If you prepare them large and round you can also cook them in the broth like the canederli trentini.
These are the dumplings that are eaten very often in Chinese restaurants. They are flat and long and are generally seasoned with soybeans sprouted in a pan with carrots and zucchini. They are prepared by simply mixing 120 g of rice flour with 70 g of 00 flour and 100 ml of water. The dough is prepared and left to rest wrapped in a film for an hour. Then slice and cook in boiling water for about 10 minutes.
These tasty gnocchi are perfect in the summer seasoned simply with a light tomato and basil sauce. Prepare 3-4 aubergines in the oven at 200 ° for about 45 minutes. Once softened, peel, crush and mix with 1 egg and about 300 grams of 00 flour and a pinch of salt and pepper.
Gnocchi with chestnuts
A purely autumnal recipe that goes well with a pumpkin-based sauce or with game. They are prepared by mixing 300 g of chestnut flour with 150 g of 00 flour and 300 ml of water.
This more than a recipe for preparing gnocchi is an innovative idea to cook them. Do you want a really unusual, surprising, delicious and very fast finger food? Fry fresh and raw gnocchi in abundant hot oil and serve hot.
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