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Recipe Potato gnocchi and beat with butter – Italian Cuisine

  • 500 g potatoes
  • 500 g batate
  • 200 g potato starch
  • 60 g butter
  • 40 g grated parmesan
  • laurel
  • fennel
  • nutmeg
  • salt

For the recipe of potato gnocchi and batata with butter, boil the potatoes with the peel in boiling water for 40 '; peel the batate and cut into small pieces, then boil them without salt with a bay leaf for 25-28 '. Peel the potatoes and mash them together with the batate; mix them with the starch, the parmesan, nutmeg and a pinch of salt.
Form loaves with the dough, then small round dumplings. Boil them in boiling salted water and drain them as soon as they come to the surface, with a skimmer. Melt the butter in a frying pan with some minced fennel and "thicken" with a little gnocchi cooking water, rich in starch. Season the gnocchi and serve them.

How to make butter with dried fruit – Italian Cuisine

There dried fruit it lengthens life, it is certain, and for this we should eat it every day. We can, for example, munch her during working hours, especially in the cold season, as a healthy anti-stress. Or transform it in 'butter'.

169995Already. If the American peanut butter it has now appeared on the shelves of our supermarkets, the home version is very simple and allows us to choose the nuts we prefer: from hazelnuts (here how to choose them best) walnuts (much loved by Italians), or the most exotic macadamia nuts or Brazilian nuts.

Finally, there are of course almonds. And it is precisely with this delicious delicate and local fruit that has prepared it for us Chef Francesco Paldera, ambassador of the kitchen Puglia for the Puglia region, Italian cuisine for Ice and author of various books, including "Vegetarian Puglia". 170007Chef Paldera currently works at the Torritto Almond Slow Food Presidium "Masseria Pilapalucci", historical structure and organic agricultural olive and almonds that rises in an agricultural landscape of singular beauty, halfway between Bari and Matera.

"If we want to prepare a really good and healthy almond butter, we have to starting from an almond cultivated with good practices agronomic and sustainable – says the Chef – as the Toritto almond Slow Food Presidium, which guarantees nutritional and organoleptic characteristics of excellence, among which the now famous aftertaste of butter which makes it ideal for confectionery and haute cuisine ".

Here is the recipe.

"Almond butter" (about 500 gr.)

169989Use gr. 500 of almonds with peel with no more than 12 months from the harvest. Soak in cold water and refrigerate for 24 hours. The following day, peel the almonds and blend with very little water, until a cream is obtained.

You get a fantastic emulsion that will leave to rest for 20 minutes before its consumption raw on a slice of toasted bread or on a fish grilled, vegetables or meats. Its combination will be fantastic and healthy.

169992To make these 'creams' of dried fruit still more buttery, you can also add or a little 'real butter, or (better!) a little' d 'oil of the same fruit, possibly raw: for example if we are preparing the 'butter' of hazelnuts, we can add a little 'hazelnut oil in the mince (delicious also the savory version, which is obtained by adding a pinch of sea salt).

170235"To be considered a real butter it is necessary to have at least 99.3% of fat and therefore the oils from dried fruits to become butters they must be hydrogenated… which actually becomes one chemically transformed product (and as we know hydrogenated fats are not good for health) – he explains Andrea Parodi, owner of Parodi Nutra, company that draws oil in a natural way from oil seeds and organic dried fruit, like the precious oil of Ligurian hazelnuts, and offers products gourmet Il Parodi: really delicious the 'butter' of hazelnuts. What butter, in fact, is not: it is in fact called 'Cream of hazelnuts', made with Ligurian hazelnuts that are 4,500 years old, present in the Ark of Taste of Slow Food for Biodiversity (and chocolate, in this case).

In summary: the 'butter' of dried fruit is easy to make at home, healthy and greedy. And you can also add the oil of the same dried fruit, precious both from the point of view of taste and nutrients. If you choose to buy a 'butter' ready, choose the 'creams': they are basically spreadable pastes pure, without the addition of industrial processes and hydrogenated fats.

Carola Traverso Saibante
February 2019


Chocolate coconut squares

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  • Serves: 16

  • Prep time: 15 mins

  • Cooking time: 12 mins

    (plus cooling time)

  • Total time: 27 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you’ve whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.


  • 200g (7oz) digestive biscuits
  • 100g (3½ oz) butter
  • 60g (2oz) plain chocolate, in chunks
  • 1 egg, beaten
  • 100g (3½ oz) desiccated coconut
  • 40g (1½ oz) pecan nuts, chopped

For the filling:

  • 200g (7oz) icing sugar, sifted
  • 40g (1½ oz) butter
  • 2tbsp custard powder
  • 1tsp vanilla extract
  • 3tbsp milk

For the topping:

  • 100g (3½ oz) plain chocolate, broken into chunks
  • 15g (½ oz) butter
  • 18cm (7in) square tin, lightly buttered

Nutritional information

Each portion contains:

  • Calories280


  • Fat6.0g


of an adult’s guideline daily amount

That’s goodtoknow

These will keep for a week in the fridge. Not suitable for freezing.


  1. Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
  2. Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
  3. Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins. Leave to cool.
  4. To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
  5. To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.

Average rating

(27 ratings)

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