Friday, December 12, 2014
Gnocchis in Cream Sauce and Herbs.......
Before continuing with my trip, I would like to share this Gnocchi of two colours with a cheese sauce. Gnocchi is a dish that I love to eat, but I don't really enjoy making it. Maybe because I prefer to do pasta instead, since pasta is much faster to do.....
Gnocchi seems easy to make, and they are; however, it takes time doing them one by one.....No more complains and enjoy!
400 grams potatoes (I used 400 grams of both purple and white potatoes)
1 egg yolk
Flour 00 ad needed
Pinch of salt
Nutmeg fresh grind
Peel and boil the potatoes. Mash them when they are warm. Let it cool. Add the egg yolk, salt, and nutmeg. Slowly, add flour until you have a dough that it is not sticky to your hands. Make a cylinder, Cut pieces of 1 cm. Pass them by a back of a fork or gnocchi maker. Set the aside.
1 cup of cashew nuts
100 grams of parmiggiano
100 grams of goat cheese
100 grams of grana padano
100 grams of asiago.
1 cup of milk
1 teaspoon of corn starch
Chili flakes (optional)
Wash and soak cashew overnight. The next day put them in the blender with a cup of water until you have a cream. Set aside.
In a big pan, heat olive oil. Add sliced leeks and herbs. Once the leek is cooked, add the cream. Then, incorporate the grated cheeses, and cook them at low flame. Mix the milk with cornstarch, and add it to the sauce. Stir it until starts to get thick. Keep it at low flame. You can add chili flakes. My daughter loves spicy food, so I add some chili flakes.
In a big pot, boil water with salt. Once is boiling, add the gnocchis. Once they reach the top of the water, take them out and place them in the sauce. Continue cooking them, and incorporating to the sauce.
And the next post.....Korea.....What a surprising country!
Posted by foodtravelandwine at 7:21 PM
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Querida Marcelita!! Me fascinaron tus gnocci de color, estoy esperando a cosechar mis papas moradas y ya sé que haré con ellas!! Cómo me gustan los vestidos típicos coreanos, son la cosa mas tierna según yo, y tan elegantes! Espero ese reportaje!! besitosReplyDelete