Ingredients for 4 servings:
600 gr potatoes
150 gr flour
40 gr butter
40 gr grated Parmesan cheese
1 clove of garlic
salt
Ready in: about 90 minutes
600 gr potatoes
150 gr flour
40 gr butter
40 gr grated Parmesan cheese
1 clove of garlic
salt
Ready in: about 90 minutes
How to prepare the recipe: "Piedmontese gnocchi":
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher.
Put the mashed potatoes onto a work surface, salt and mix with the flour. Mix well with your hands until you get an omogenous mixture. Model some cylinders big like a finger and cut them into pieces, so that you get some little gnocchi as big as beans. Spread onto a floured working surface.
Boil salted water and pour the gnocchi. In the meantime melt butter into a little pan with the garlic. Drain the gnocchi with a slotted spoon when they come to the surface; put them into a serving dish and season with the melted butter and the Parmesan. Serve immediately.
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: easy
Chef's advice
I suggest to serve this dish with Pinot Bianco di Fontanafredda, Pomino Bianco, Sauvignon del Friuli.
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher.
Put the mashed potatoes onto a work surface, salt and mix with the flour. Mix well with your hands until you get an omogenous mixture. Model some cylinders big like a finger and cut them into pieces, so that you get some little gnocchi as big as beans. Spread onto a floured working surface.
Boil salted water and pour the gnocchi. In the meantime melt butter into a little pan with the garlic. Drain the gnocchi with a slotted spoon when they come to the surface; put them into a serving dish and season with the melted butter and the Parmesan. Serve immediately.
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: easy
Chef's advice
I suggest to serve this dish with Pinot Bianco di Fontanafredda, Pomino Bianco, Sauvignon del Friuli.
In the picture, Piedmontese gnocchi
Trofie with pesto sauce
(First courses)
Let’s start with the dough: place flour and bran on a spianatoia (work surface) with a pinch of salt; make a hole in the ...
(First courses)
Let’s start with the dough: place flour and bran on a spianatoia (work surface) with a pinch of salt; make a hole in the ...
Carbonara spaghetti
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
Cappellotti with pike fillets and vegetables
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Neapolitan style pasta with beans
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
(First courses)
Soake the beans into water for 12 hours. Drain, put into a pan with 2 liters of water and boil for 1 hour and half. Mea ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
