Easiest Method to Preparing Tasty Crispy Potato Gnocchi with broccoli cream and guanciale

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Crispy Potato Gnocchi with broccoli cream and guanciale

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Below are the ingridients that are required to make a remarkably good Crispy Potato Gnocchi with broccoli cream and guanciale:

  1. Take 1 heads of Broccoli.
  2. Take 160 g of Gnocchi.
  3. Provide 80 g of Guanciale.
  4. Take of EVO Oil.
  5. Use of Salt.
  6. Use of Pepper.

Done with the ingridients? Below are the sequences on serving Crispy Potato Gnocchi with broccoli cream and guanciale:

  1. Cook the broccoli in water with plenty of salt, to maintain the chlorophyll. Drain them and put them in water and ice to cool..
  2. Blend with extra virgin olive oil to obtain a smooth cream, salt and pepper..
  3. 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..
  4. Pan fry guanciale in a pan to make it crispy..
  5. 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..
  6. 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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