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
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 ...
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
Pasta with green peas
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
Crema style tortelli
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
