Gnocchi with spinach and tahini. Vegan version
Photo:
ETL Score
She grew up on the coast of Sorrento, is the fertile plains of Piedmont, and both lived in Rome, in which no attempt to blend the kitchen. He made Aniloti filled with meat cooked in Barolo, was showering slices of white truffles over pasta or omelettes butter a fortune, and she loved the olive oil, the freshest fish of the Mediterranean. And when we sit down to the table, between North and South, was looking at her with laughing eyes. "Too bad Garibaldi stopped in Rome, insisted on the full consolidation", his words sought to pull her pigtails, "could be the Africa of the Middle East".
He cooked well, she cooked wonderful. Large objector of appliances, "brown palms that enhances the taste." Pucci, so she called all her friends, was my first teacher gnocchi. From her I learned that the potato bake. Do not cook. Be completely dry so it would not take much flour makes them heavy castings, and ever since I was not trying to shorten its ways when it comes to dough. Anyway, potato processor passed through a fine sieve or end it will be the glue and even gnocchi do not want.
Italian cuisine is preparing gnocchi with breadcrumbs, ricotta, semolina or flour and white - each area and its dumplings, but most bought gnocchi publication are those made from potatoes. Apart from the rules given to me by Pucci, so in the early 90s, care must be taken in choosing Enter. Be dry.
3,000 varieties of potatoes there in the world, and every time you meet a successful one, on the floor in the markets of Africa or shelves fringed sidewalks of Paris, newly in love cocoon that starch was born in South America and came to Europe only in the 16th century, with the discovery of the continent.
Like cocoa and the tomato, which is incidentally a relative of the potato, so the potatoes were greeted with suspicion in the Old World, where the church took care of all renovation panic dictate. Said they are toxic, slutty, causing leprosy and Russia called them devils, that like him, they come out of the ground. But they have overcome most of the impurities that wanted them and began to establish their status as food for the poor, tumors or disease that had struck in the 19th century Ireland imposed the years of famine after establishing all of its agricultural crops expropriation which is well known as cheap.
After years in the land of potatoes sold inferior, not fresh, there was a change. Israel tries. Supply of potatoes is improving and the potatoes reach the market with good intentions. Nikola which is a great strain puree, Wiley, Dita, Vivaldi Baby, Baby Akskoizh, AKB a baby, Bella, Rosanna and Mozart looking for who frying in it, all strains with different properties, particularly with regard to rates of dry matter. Farmers markets can be found rata, my love, and Violet, purple potatoes and bring here a taste of chestnuts. But these two varieties sold in small quantities and at high prices.
For those who grew up in the potato fields will be not easy to identify which one is suitable gnocchi. So you can count on marketing sacks of "Uncle Moses" painted man with a hat and a bushy mustache, he was not really anybody's uncle, but he knows how to tell what suitable varieties in the package under his name. If you feel like walking a high-rata or Violet are good for you, good or as did potatoes with kisses. These all their eye makeup with a kind of purple. You can find them at the greengrocer's online boutique but also free half years she excels when it comes to the produce section.
In honor of love between north and south and honor brown hands, I bring you four gnocchi recipes, all made from potatoes cold season especially beneficial to them.
Gnocchi perfumed lemon zest
Basic recipe, the likes of which have already unconscious. Addition of lemon zest that makes it small miracles of smell. Beautiful amount to four to five people.
• 1 kg potatoes
• 220 g flour
• 1 egg yolk
• 1.5 tablespoons finely grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• grated peel of one lemon
• Flour the work surface
• Salt Supplies
Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until softened. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. No food processor or strainers minutes, nothing can make sticky texture. Now that the potato is still warm, unifying the dough with yolk, Muscat, lemon zest, Parmesan and flour.
Boil a large pot with water and salt. Please note that salt reaches the salting of gnocchi, and there were more generous than usual. As will cook the gnocchi dough so close it will not make you retain fluids and the low level of the flour, there lies the secret to soft gnocchi. Take a piece of dough the size of a tennis ball and a delicate touch, over a floured surface, creating a snake about 1.5 cm thick. Cut into pieces inches wide.
Place the gnocchi in small groups into the pot of boiling water. Not all at once - you do not get cold water. They expect a minute or two later taken out with a slotted spoon. If, at this point, you want to keep them in submission washed in cold water in a sieve and refrigerate. Submission transfer them towards further immersion in boiling water. Those will be wonderful gnocchi should you serve them that way, with a bit of melted butter and a little parmesan.
Gnocchi, pumpkin sauce perfumed with lemon. // Chestnut squash preferred photo: ETL Score
Gnocchi, pumpkin sauce
Italian cuisine is crazy about pumpkins. My recommendation is to go for a pumpkin chestnut or any other species that promises a rich flavor. The biggest pumpkins I do not completely trust. Beautiful and fleshy, and leaves no time they lie.
Materials (L-5-6 diners):
• 1 kg gnocchi recipe base
• 1 kg pumpkin
• 20g butter
• 1/2 onion, finely chopped
• 3 cloves garlic, peeled and chopped
• 1/2 cup dry white wine
• little grated nutmeg
• 1/4 cup heavy cream
• One orange juice
• Sailor
• black pepper
To serve:
• 70 grams of roasted blanched almonds
First, prepare the sauce. Peel the pumpkin, clean it to remove the seeds and fibers and cut into cubes about 2 cm. Melt the butter, add the onion and garlic and fry for five minutes, stirring, over medium heat. Add the pumpkin, stir fry for two minutes, add the wine and bring to a boil. Add a cup of water, bring to a boil, lower the heat, cover and simmer for half an hour, until the pumpkin is very soft.
Crush smooth puree in a food processor and add the cream and orange juice. Season with salt, pepper and very little nutmeg. Taste and adjust the seasoning. Cook gnocchi according to the explanation of basic gnocchi, pour over the sauce, pumpkin, sprinkle some toasted almonds and serve immediately.
Gnocchi stuffed with gorgonzola cream sauce and nuts
An experiment inspired by the popular hit of Pasta Mia, Mia store Sof'in George Ham started off more than a decade ago. Gnocchi and blue cheese hidden in them that brings a pleasant sharpness in every bite.
Materials (L-5-4 diners):
• 1 kg potatoes
• 250 g flour
• 1 egg yolk
• 100g gorgonzola cheese cut into cubes the size of half a centimeter
• Salt Supplies
Sauce:
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 heaped tablespoons ground walnuts
• 1 in cream
Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until softened. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. No food processor or strainers minutes, nothing can make the paste adhesive. Now, while still hot potato dough unite with the yolk and flour.
Boil a large pot with water and salt. As mentioned above, as will cook the gnocchi dough so close it will not make you retain fluids and the low level of the flour, there lies the secret to soft gnocchi. Form balls the size of a small plum, creating a hole in which to bury the cheese. Closing and re-shape the ball. Place the gnocchi in small groups into the pot of boiling water, not all at once do not get cold. After two minutes they expect to spend them with a slotted spoon.
Prepare the sauce: Heat the butter with the olive oil and fry the onion until it becomes transparent. Add the walnuts and continue frying for another minute, add the cream, salt and pepper, pour over the gnocchi and serve immediately.
Gnocchi stuffed with gorgonzola cheese. // Pleasant spiciness Photo: ETL Score
Spinach gnocchi with tomato sauce and tahini our brothers vegan
Gnocchi (6 diners):
• 1 kg potatoes in their skins
• 250 g flour
• 120 grams of spinach leaves, washed and coarsely chopped
• tablespoon tahini
Sauce:
• 500 g (5 pieces) ripe tomatoes
• The level teaspoon salt
• 4 fresh basil leaves
• 2 cloves garlic, peeled
• 1 fresh hot pepper
• 3 tablespoons olive oil
Begin preparing the sauce. In a small pot Arrange the tomatoes in very crowded conditions. Prick with a fork, sprinkle with salt and simmer, covered, over low heat for about an hour, during which the spill tomatoes plenty of fluids and be their own sauce. Transfer immediately to a food processor and grind the garlic, basil, pepper and olive oil.
Wash the spinach leaves and without shaking the pan and put a little fire in their place and become liquid spill rags. Transfer into a colander, losing all the water.
Preheat oven to 220 degrees. Wrap the potatoes in foil and bake until soft. You can stick a toothpick and make sure it moves easily. Peel and mash with a fork or pressed potatoes. Not a food processor or a colander minutes, it will not become sticky texture. Now, while still hot potato dough with tahini unite, spinach and flour.
Boil a large pot with water and a generous amount of salt. Take a piece of dough the size of a tennis ball and a delicate touch, over a floured surface, creating a snake about 1.5 cm thick and cut into cm-wide pieces. Place the gnocchi in small groups into the pot of boiling water, not all at once do not get cold water. They expect to spend two minutes later with a slotted spoon. Pour the tomato sauce and serve immediately.
