Tag: gnocchi

Topinambur Gnocchi – Italian Cuisine – Italian Cuisine

If you are looking for "More originality" at the table, let yourself be conquered by an ingredient that was little known until recently, but today it is increasingly used thanks to its delicate flavor and numerous benefits!

Jerusalem artichokes: that's why they do so well!

White fleshy pulp and the same consistency of the potato. Particularly suitable for the nutrition of those suffering from diabetes, it also helps those with problems of intestinal irregularity. Perhaps not everyone knows that you can also grow in pots on your balcony, just plant the tuber in the ground. Potatoes are similar in shape and substance, which is why it is particularly suitable for replacing the most classic tuber in its typical preparations. As for example in the recipe that we propose today, the gnocchi! Have you ever tried them in Jerusalem artichokes?

Ingredients for 8 people

160 g old or white potatoes
160 g flour 00
230 g Jerusalem artichoke
1 egg red BIO Pam Panorama
50 g low-fat yogurt
15 g dried Jerusalem artichoke

In this recipe we used Fresh Organic Eggs of Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Method

Cook the potatoes in salted water for 15-20 minutes until the fork crosses half of the potato. Then drain, peel and crush the potatoes.
Cook the Jerusalem artichoke and perform the same procedure for the potatoes.
Arrange the flour in a fountain and put the red egg in the center.
Add crushed potatoes and topinambur and knead until a homogeneous mixture is obtained.

We cut the dough into pieces from which we will obtain some small snakes from which we will obtain rectangles that are as similar as possible in shape and size.

With a root of Jerusalem artichoke, obtain very thin washers. Wash thoroughly with cold water and dry. Fry one part in oil at 180 ° C for a few minutes.

Boil salted water. When it boils, we will throw the rectangles obtained.
When they come to the surface, throw them in water and ice to stop cooking. After that we will sauté them in the pan with oil.

Then put them on half a tablespoon of low-fat yogurt finish the dish with the washers of fried Jerusalem artichokes and the remaining part of fresh washers.

Finish the dish with flakes of fresh grain.

Italian Cuisine recommends you pair this first with a tasty dish of smoked salmon sandwich with ricotta.

The gnocchi with radicchio, without secrets – Italian Cuisine

How to celebrate the approach of winter with the Radicchi PGI Insal'Arte and the gnocchi with the simple potatoes to prepare at home

Walking through the gardens in November is exciting. The earth is humid in the rains, cold and blown by the wind, yet it is able to give the spectacle of a splendid (and very good) flower. Stretched, with curled tips, turgid and crispy like the Radicchio Rosso di Treviso PGI.

Or round, open like a rose and shades of green and red that mix, variegated in a beautiful winter dance. These are the characteristics of the Variegated radicchio of Castelfranco PGI, a treasure of the Venetian lands so beautiful that it can also be used as a centerpiece.

To collect these delights for us, OrtoRomi that with Insal'Arte brings on our tables the selected and washed PGI Radicchi, ready for consumption. The company that for years has joined the Consortium for the Protection of the Variegated Radicchio of Castelfranco and of the Red Radicchio di Treviso PGI is a true connoisseur of these regional excellences and works every day to make them easily available and easy to prepare.
In tasty salads, rich side dishes, savory pies, delicious appetizers and unforgettable first courses. Such as our potato gnocchi with Radicchio Rosso di Treviso PGI a triumph of taste and freshness.

Recipe

To prepare the gnocchi with radicchio for 4 people, we have to start from the basic ingredient weighing 300 g of Radicchio Rosso di Treviso PGI Insal'Arte. For the potato gnocchi instead it will take 1 kg of potatoes, 280 g of flour plus a little, 150 g of Morlacco cheese, 2 yolks egg, butter is salt.

Now, boil the potatoes for 45 '; in the meantime, clean the radicchio and cut it into small pieces. Put it in a saucepan with a small knob of butter, for 10 ' frullatelo and let it dry a little more on the fire, in order to eliminate residual moisture, obtaining a rather thick puree.

Drain the potatoes, peel them and mash them. Weigh approximately 140 g of radicchio puree and add it to the potatoes, together with the egg yolks, the flour and a pinch of salt. Work the ingredients until the dough is detached from the hands; measure the flour according to the moisture of the dough.

Divide the mixture into loaves, then cut into small pieces, obtaining the gnocchi: rigateli on a fork and place them on a floured tray. Melt the cheese in a small saucepan with a knob of butter, until a smooth sauce is obtained. Cook them in boiling salted water, drain and serve with the cheese sauce. completing as desired with raw radicchio.

The radicchio we have chosen

To inspire our recipe, the Grilled with Radicchio di Treviso PGI Insal'Arte which comes from crops in specific geographical areas in the Veneto provinces of Treviso, Padua and Venice. Washed and cut into quarters, it is packaged in 250 g trays, perfect to be cooked on the grill, in a pan, baked or eaten raw. In the recipe above, they were instead passed in a saucepan with butter and smoothies to form the cream that has enriched the basic dough of the gnocchi. To achieve this result, the PGI product requires weeks of manual processing, resurgent spring water and the winter frost that characterize the Po Valley.

The range

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But the tasting does not end there. Those who love sweet and delicate flavors will appreciate the Variegated radicchio of Castelfranco which is the first to be collected already between the months of October and November. We find it washed, cut and packaged in both 200g and both bags mixed with Radicchio Rosso di Treviso PGI. And speaking of a mix of radicchio, we find it in the rich version for lunch in the Cuor di Gusto pack in combination with shelled walnuts and cheese shavings.

Gnocchi alla Parigi – Gnocchi Recipe at the Parisian – Italian Cuisine

Start preparing the mornay sauce.
Prepare a béchamel sauce by melting the butter in a saucepan, then add the flour and stir.
Add the milk constantly stirring constantly. Add salt, pepper and nutmeg.

Then add the gruyere, cream and egg yolk and stir until a smooth sauce is obtained.

Now go to the preparation of the gnocchi; pour the milk into a saucepan, add the butter, salt and nutmeg.
When the butter is melted, pour the flour a little at a time.
Mix with a whisk until a homogeneous mixture is obtained. Qiondi let it cool.

Once the mixture has cooled, add the grated cheese and the eggs one at a time and knead the dough until an elastic mixture is obtained.

Now put the mixture in a sac à poche with a wide and smooth round nozzle. Press the dough directly into a pot with boiling salted water, making the gnocchi by cutting the pieces of dough of about 3-4 cm, with the wet blade of a knife.
Cook the gnocchi until they rise to the surface, then drain with a skimmer.

Pour a few tablespoons of mornay sauce, in a baking dish, add the gnocchi. Complete by adding the remaining sauce and sprinkle with Parmesan.

Cook the gnocchi with the paris in a preheated oven at 180 ° C for about 20 minutes.

Let it cool slightly so serve your Parisian gnocchi

TAGS: Gnocchi Recipe Parisian | How to prepare Gnocchi alla Parigi | Gnocchi with the Parisian recipe