Tag: gnocchi

Gnocchi with porcini mushrooms recipe – Italian Cuisine – Italian Cuisine

Ingredients For the gnocchi

1 Kg potatoes
250 g white flour
grated parmesan g 20 plus a little to cook au gratin
nutmeg
salt

Ingredients For the sauce

350 g porcini
parsley
garlic
oil
salt
pepper

Ingredients For the sauce

400 g fresh stracchino
30 g butter
2 shallots
aromatic mince (parsley, sage, thyme, marjoram)
salt
black pepper in grains

Duration: 1 h 15 min

Level: Easy

Dose: 6 people

For the recipe for gnocchi with porcini mushrooms, boil the potatoes in their skins, placing them initially in slightly salted cold water. Meanwhile, for the sauce, clean the porcini mushrooms: remove the earthy part of the stems and gently rub the chapels using a damp cloth.
Then cut the sliced porcini mushrooms, which you will have to boil in a little hot oil, with a whole clove of garlic, salt, pepper and a pinch of finely chopped parsley. For the stracchino sauce, instead, chop the shallots, let them dry in the butter, then add all the cheese into pieces; let it melt over moderate heat, then season with plenty of aromatic mince, salt and freshly ground black pepper.
Drain the potatoes slightly al dente, peel them, pass them in the potato masher, making them fall on the pastry board where you have collected the flour, spreading it a little. Season with salt, 20 g of Parmesan, a sprinkling of nutmeg, then knead and prepare the gnocchi, finally passing them on the tines of a fork to strip them. Boil them in abundant salted water, drain them as soon as they surface, then arrange them in layers in an oven dish, seasoning them alternately with the mushroom sauce, the cheese sauce and a few spoonfuls of Parmesan. Then pass them to the grill for a light gratin. Serve hot.

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Gnocchi with pesto and burrata – Italian Cuisine

Wash the basil leaves and dry them on a towel, then put them in a mixer, add the chopped garlic, the pine nuts, the pecorino cheese, the grated Parmesan, the salt and the extra virgin olive oil flush.

Mix at minimum speed until you get a fluid cream.

Boil plenty of salted water in a saucepan.
Dip the gnocchi and cook them until they come to the surface, then drain them with a slotted spoon.

Season the gnocchi with pesto.

Put on each plate a few burrata gnocchi and serve.

Gorgonzola gnocchi, in abundance – Italian Cuisine

If to the word gnocchi associated immediately gorgonzola, it means that you also know the meaning of pure enjoyment. That pleasure that only a nice plate of homemade gnocchi can give and if prepared in the company the fun is divided into two. A good team splits the tasks and optimizes the times, that's how the roles are split between me and my mom on the marble kitchen counter. She dedicates herself to the dough, preparing it now by eye, recognizing the right amount of flour to simply add to the touch, without precise doses or weighed in milligrams. I dedicate myself to another important task, scratch the dumplings and keep them well apart so that they do not stick together during cooking. Then we put both in the gorgonzola sauce, a little for the throat that drives us to repeatedly taste the sauce to see if it is correct and a bit because we both want to give ourselves a bit of feeling.

Gorgonzola gnocchi recipe

Ingredients

For the gnocchi: 1 kg old potatoes, 250 g white flour, 1 egg (optional), nutmeg, salt and pepper
For the sauce: 100 g of spicy gorgonzola, 100 ml of fresh cream

Method

Boil the potatoes starting from cold salted water, peel them warm and pass them in the potato masher, letting them fall on the table dusted with flour. Add the rest of the flour, the egg, grated nutmeg, a pinch of salt and pepper and mix quickly, without hardening the dough.

Divide the dough into smaller portions and create long cylinders of 2 cm in diameter. Cut into pieces of 2 cm, forming many small gnocchi. With the help of a fork or a gnocchi line, give the shape. Boil in boiling salted water and drain when they come to the surface.

Meanwhile, prepare the sauce by melting the spicy gorgonzola with the fresh cream in a casserole, season the gnocchi in a large baking dish and serve on the plates, enjoy your meal.

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