Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gnocchi fatto in casa allo zafferano e speck. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fill Your Cart With Color today! Great recipe for Gnocchi fatto in casa allo zafferano e speck. Homemade gnocchi with saffron and speck.
Gnocchi fatto in casa allo zafferano e speck is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Gnocchi fatto in casa allo zafferano e speck is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook gnocchi fatto in casa allo zafferano e speck using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gnocchi fatto in casa allo zafferano e speck:
- Take For the gnocchi :
- Take About a kilo of red potatoes
- Take Salt to taste
- Get 300 g plain flour
- Get 1 egg - lightly beaten
- Take Semolina flour for dusting
- Take Sauce :
- Make ready Chopped shallot
- Get 100 g speck - sub with pancetta if you can't get it
- Make ready Few strands of saffron - here if comes in mono portion packets
- Prepare Half a courgette chopped
- Prepare Olive oil
- Take Parmesan to serve
Aggiungere poi il philadelphia e la panna e mescolare bene. Cuocere fino a che non si sarà formata una cremina abbastanza densa. Scolare gli gnocchi non appena vengono a galla e versarli sul condimento, mescolare. Gnocchi gorgonzola e speck, un primo piatto facile e gustoso, perfetto per i pranzi veloci.
Instructions to make Gnocchi fatto in casa allo zafferano e speck:
- If you half time, boil potatoes in their jackets, then peel and mash, I didn't, so peel, chop and boil until cooked. Mash and while still warm, dust a large surface with semolina flour and knead in the flour
- Make a well and add the egg and a pinch of salt. Knead until combined but try not to over work it. Use more semolina flour if needed to roll up, cut and shape into a sausage as shown in the picture
- Using a sharp knife, make your gnocchi no bigger than a centimeter (they swell during cooking). Set a side covering with a clean tea towel. Bring a pot of lightly (gnocchi already salted) salted water to the boil. Cooked shallot gently in olive oil until soft. Add diced courgette
- After 2-3 mins, add the speck and saffron. Stir well. Add a ladle of water from the now boiling pot. Carefully drop the gnocchi in the boiling water. When they rise, minute or two, max, transfer to sauce using a slotted spoon
- Add another ladle of cooking water if needed. Mix well and serve with Parmesan
Pochi ingredienti per un risultato eccellente: gnocchi di patate freschi o confezionati, gorgonzola, speck con l'aggiunta di un po' di parmigiano che rende il tutto ancora più saporito. Gli gnocchi di patate hanno una cottura davvero veloce rispetto a qualunque altro formato di pasta: bastano. Gli gnocchi speck e noci si conservano in frigorifero per un paio di giorni. Gli gnocchi di patate si possono conservare ancora crudi lasciandoli sul canovaccio per un paio d'ore al massimo, in questo caso la cottura sarà leggermente più lunga perché si saranno essiccati all'aria. Primi piatti Cavatelli con speck, crema di patate e rucola I cavatelli con speck, crema di patate e rucola sono un primo piatto sfizioso realizzato con un condimento irresistibilmente cremoso!.
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