And now a timid sun holds ... until now that the 11:30!
What you do when you feel like gnocchi .. but you do not have neither the desire .. nor the time to do it?
Simple .. prepared using a flash .... in my case Gnocchi Sprint "of Molino Spadoni .. you just add water .. mix .. and that's got a mixture from which derive the dumplings!
What you do when you feel like gnocchi .. but you do not have neither the desire .. nor the time to do it?
Simple .. prepared using a flash .... in my case Gnocchi Sprint "of Molino Spadoni .. you just add water .. mix .. and that's got a mixture from which derive the dumplings!
seasoning, I did not make the classic sauce .. but I opted for another classic .. cream and nuts .. with a variation .. the addition of sauce based on olive oil truffle of the Organic Farm Di Nunzio that gave a flavor and fragrance that I would advise you to try! Ingr: (for 500 gr. Dumplings - 2 people also 3)
For the gnocchi:
gr. 250 of instanteous Gnocchi Sprint Molino Spadoni
250 ml cold water
For the sauce:
200 ml of lactose-free cream kitchen
10 nectarines (about 50 gr.)
sauce based on olive oil truffle aroma of the Organic Farm Di Nunzio
1 clove of garlic olive oil parmesan
salt For decoration:
4 Nuts (8 kernels)
Preparation:
Prepare the dumplings: In a bowl put
water and pour in mixing semrpe preparation. Knead well until dough is smooth. On a floured surface, take small pieces and form rolls diam. about a finger and cut the length of cm. 2 . If you do not cook them all .. you can freeze them
Prepare the dressing: Whisk the cream with
nuts until you get a cream.
water and pour in mixing semrpe preparation. Knead well until dough is smooth. On a floured surface, take small pieces and form rolls diam. about a finger and cut the length of cm. 2 . If you do not cook them all .. you can freeze them
Prepare the dressing: Whisk the cream with
nuts until you get a cream.
In una casseruola (io ho utilizzato questa da diam. cm. 24 serie Fusion della KIT-ZEN che grazie all'acciaio multistrato e alla base con l'aggiunta del fondello garantiscono un'ottima distribuzione del calore ed il cibo non si attacca) fate imbiondire l'aglio in un goccio di olio. Unite la crema di noci, sale, il condimento aromatizzato al tartufo ed un goccio di acqua di cottura se risultasse troppo asciutto, fate insaporire il tutto qualche istante e spegnete la fiamma.
Portate ad ebollizione l'acqua, salatela e cuocete gli gnocchi. Scolateli con un mestolo forato appena affiorano (ci vorrà circa 1 minuto) e poneteli nella casseruola con la crema di noci. Amalgamate bene il tutto e servite cospargendo di parmigiano a piacere e qualche gheriglio per decorazione.
0 comments:
Post a Comment