Tag: gnocchi

Gnocchi recipe with fondue and Brussels sprouts – Italian Cuisine

Ingredients For the gnocchi

1 Kg potatoes
white flour g 250 plus a little for the pastry board
grated Parmesan cheese
salt

Ingredients For seasoning

250 g liquid cream
250 g Brussels sprouts
200 g Montasio mezzano
50 g butter
shallot
parmesan
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the gnocchi: boil the al dente potatoes, peel them and mash them with a potato masher, dropping them on a layer of flour (g 250). Mix them hot together with a pinch of salt and a tablespoon of Parmesan cheese. Then form some small cylinders, cut them into small pieces (gnocchi) and keep them on the floured pastry board. For the dressing, peel the sprouts and boil them. Put a chopped shallot in the butter, add the cream, the sprouts, salt, the diced cheese; let it boil slowly, to melt the cheese and, meanwhile, boil the gnocchi. Transfer them to the sauce, sprinkle them with Parmesan and serve.

Gnocchi with porcini mushrooms and veal sauce – Italian Cuisine

Ingredients

1 Kg Red potatoes
750 g Calf tip
500 g Fresh porcini mushrooms
300 g flour
200 g Meat broth
100 g Ricotta
2 pcs Eggs
Onion
Celery
carrots
Grated Parmesan
Dry white wine
Butter
Laurel
Rosemary
Parsley
Garlic
salt
pepper

Duration: 2 h

Level: Middle

Dose: 6 people

Slice an onion, 2 carrots and 2 stalks of celery. Salt and pepper the veal tip, place it in a pan with the sliced vegetables, the broth, a splash of wine, 2 bay leaves and a sprig of rosemary. Bake at 180 ° C for 1 hour and 30 minutes.

Boil the potatoes starting with cold salted water and cook for 40-45 ′ from the boil. Clean and slice the porcini mushrooms; heat 40 g of butter with a clove of garlic, a bay leaf; add the mushrooms and cook over high heat for a few minutes, then add salt and pepper. Blend and mix with 40 g of parmesan, ricotta and a tablespoon of chopped parsley to obtain the filling.

Peel and mash the potatoes, add the flour and an egg and knead for a few minutes. Follow the procedure here to make gnocchi. Remove the veal tip from the oven, strain the sauce and let it thicken over the heat. Cook the gnocchi in boiling salted water; when they come to the surface, drain them and put them in a pan with a knob of butter and 40 g of parmesan. Season with the sauce and serve.

Recipe Gnocchi with ricotta, friggitelli and red onion – Italian Cuisine

Ingredients For the gnocchi

300 g ricotta
200 g flour
40 g Parmigiano Reggiano Dop
40 g pecorino
1 pc egg
1 pc yolk
salt

Ingredients For seasoning

200 g friggitelli peppers
120 g sour cream
100 g red Tropea onion
60 g milk
40 g capers in oil
30 g pine nuts
savory
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 4 people

For the recipe of ricotta gnocchi, friggitelli and red onion, work the ricotta with a whisk
to soften it until it becomes creamy; then add the grated Parmesan and pecorino, the egg
and the yolk, flour and a pinch of salt. Divide the mixture into 8 parts, form as many loaves and cut into pieces of 2 cm. Gently pass them on the special tablet to scratch the gnocchi or on the tines of a fork, always sprinkling the tools and the work surface with a little flour.
FOR SEASONING
Mix the sour cream with the milk, a pinch of salt, freshly ground pepper and 20 g of chopped capers.
Peel the friggitelli removing stalks and seeds, and reduce them to slices; cut the Tropea onion into long thin slices. Sauté the peppers in the pan for 3 minutes with a little oil, add the onion, a handful of savory and the remaining capers, season with salt and leave on the heat for another 3 minutes. Blanch the gnocchi in salted water, drain them when they come to the surface and season them in the pan with the vegetables for 1 minute. Divide the cream into the dishes, place the gnocchi on top and complete with the toasted and chopped pine nuts.