Tag: gnocchi

Gnocchi "alla gratirouela" with rooster sauce. – Italian Cuisine

Gnocchi "alla gratirouela" with rooster sauce.

1) You do brown the pieces of rooster in a thick-bottomed saucepan with 1-2 tablespoons of oil. When they take on color, blend them with wine. United onion and celery, peeled and chopped, garlic, peeled and crushed, bay leaf and thyme. Add salt, add the tomato pulp and the puree, cover leaving the lid off and cook 1 hour on low heat.

2) Drain the pieces of rooster from the sauce, remove the skin and bones, cut the pulp into small pieces and put it back into the sauce. Adjust salt and pepper.

3) Prepare the gnocchi. Bring boil 5 dl of salted water with butter. Sift the flour and, when the water boils and the butter is melted, pour it in the water, all at once. Jumbled up over medium heat with a wooden spoon, until the dough comes off the walls and is firm and homogeneous. In the mixer and, at low speed, add 3 tablespoons of parmesan and the egg yolks, one at a time (those needed for a soft dough).

4) Transfer the dough on the floured surface and divide it into 6 portions. With floured hands, form many sticks one finger thick, cut them into 1.5 cm pieces, flour them and pass them on the back of a grater. Dip them in plenty of boiling salted water. Drain them when they rise to the surface and season them with the sauce. Serve with the remaining parmesan aside.

Gnocchi with salmon – 's Gnocchi with salmon recipe – Italian Cuisine

┬╗Gnocchi with salmon - Misya's Gnocchi with salmon recipe

First clean the salmon (skin it and bone it), then cut it into chunks.

Brown the garlic with pink pepper, chives and oil in a large non-stick pan, then add the salmon, let it flavor and blend with the prosecco.

Meanwhile, cook the gnocchi in a pot full of lightly salted boiling water, stir occasionally, drain them with a skimmer directly into the pan as they rise to the surface.
Stir in the mascarpone, season with salt and mix well.

The salmon gnocchi are ready, serve them immediately.

Recipe Green gnocchi, fondue and mushrooms – Italian Cuisine

  • 550 g taleggio cheese
  • 500 g potatoes
  • 400 g porcini mushrooms
  • 180 g flour
  • 50 g parsley
  • 50 g milk
  • 2 small eggs
  • Parmigiano Reggiano DOP
  • extra virgin olive oil
  • butter
  • thyme
  • salt
  • pepper

Boil the potatoes and mash them, hot, on the flour; begin to knead with 30 g of butter into small pieces; then add the eggs, a handful of grated Parmesan, salt, pepper and parsley, blanched and blended.

Blend vigorously 350 g diced taleggio cheese with hot milk, poured slowly. Transfer to a pastry bag.
Roll out the potato mixture in strips; in the center arrange a loaf of filling. Close by getting some rolls; cut them into spools, sealing the ends well.

Merge 200 g of taleggio cheese with a knob of butter, diluting, if needed, with a drop of water.
Clean the porcini mushrooms, cut them into wedges and brown them in a pan in a veil of oil with thyme sprigs. Salt at the end.
Boil the gnocchi in salted water, drain as soon as they come to the surface.
Serve them on the fondue, completing with the porcini mushrooms.

Recipe: Valeria Nozari, Texts: Sara Tieni; Styling: Beatrice Pilotto

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