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Below are the ingridients that are required to make a remarkably good Crispy Potato Gnocchi with broccoli cream and guanciale:
- Take 1 heads of Broccoli.
- Take 160 g of Gnocchi.
- Provide 80 g of Guanciale.
- Take of EVO Oil.
- Use of Salt.
- Use of Pepper.
Done with the ingridients? Below are the sequences on serving Crispy Potato Gnocchi with broccoli cream and guanciale:
- Cook the broccoli in water with plenty of salt, to maintain the chlorophyll. Drain them and put them in water and ice to cool..
- Blend with extra virgin olive oil to obtain a smooth cream, salt and pepper..
- Cook the gnocchi in water and salt; once they rise to the surface, cool them in water and ice. Roast the gnocchi in a pan with extra virgin olive oil for a few minutes..
- Pan fry guanciale in a pan to make it crispy..
- Plating Place the cream of broccoli on the base of the plate and spread it out with a spoon. Place the dumplings on top of the cream. Add some broccoli seasoned with salt, pepper and EVO oil. Finish the dish with crispy guanciale..
- Buon Appetito!.
Golden, Crispy Gnocchi with Summer Shell Beans. Look for fresh shell beans, still in Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi The gnocchi recipe taught to me by Francesca's mother. A platter of petite, potato pillows coated with. Gnudi are similar to gnocchi but made with ricotta cheese rather than potatoes.
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