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Gnocchi - Italian Cooking Recipes

Cooking School
Locality: Rimini
Region: Emilia - Romagna

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Cooperativa Paideia Onlus - scuola professionale
Locality: Milan
Region: Lombardy
Locality: Milan (MI) (Milan)
Region: Lombardy

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Gnocchi with butter and sage

We begin by putting the butter to melt in a pan with a little oil and in the meantime we put the water to boil for the gnocchi. Chop 6-7 sage leaves and put them in the butter, let them fry for a few minutes, then add a ladle of cooking water, add... more

Gnocchi with cream and pancetta

Let's start by frying the pancetta with a little oil. We adjust the salt and after a few minutes, put aside the pancetta and keep the oil in the pan. Add the liquid cream and cook over medium heat for 4/5 minutes until a thick creamy sauce is... more

Gnocchi with sausage and mushrooms

Let's start preparing the gnocchi: boil the potatoes without the skin, then squash them and add the salt, flour and egg. We knead well and then create strips from which we will make our gnocchi. Let's put them aside and prepare the sauce. Put some... more

Gnocchi with creamy mushrooms

We start by putting some oil in a saucepan with 2 cloves of garlic which we will remove as soon as the oil is flavored. Then add the washed and sliced mushrooms, add salt and cook over high heat with a lid until they are soft. When they are ready,... more

Bread dumplings with mussels and cherry tomatoes

Starting with the preparation of gnocchi. In a large bowl, pour the breadcrumbs, cheese and sifted flour. Mix. In another bowl beat the eggs with the milk. Once mixed, pour the liquid ingredients into the bowl containing the usual ones. Salt and... more

gnocchi alla Romana

We start by pouring the milk and 50 g of butter into a large saucepan and season with salt and if you prefer nutmeg. We melt the butter and bring the milk to a boil. Once it has reached the right temperature, add the semolina and stir continuously... more

Seafood gnocchi and cherry tomatoes

Let's start by putting the seafood in a bowl and cover them with water, adding a pinch of salt. We leave the seafood to soak for 30 minutes. In the meantime, in a pan, add a drizzle of oil and the garlic, and after 30 minutes, let's put the seafood... more

Zucchini and saffron gnocchi

Wash the zucchini well, then cut to start, halfway and after the 4 green sides, leaving the center aside. We cut into strips and still in half. In a pan put a little oil and the garlic, let it cool and add the courgettes. Remove the garlic and... more

Gnocchi with cherry tomatoes and ginger

Put on the fire a pan full of adequately salted water and then dip the gnocchi. Meanwhile heat a round of extra virgin olive oil in a pan together with a clove of garlic in shirt. Peel a piece of ginger, slice it and add it to the pan as soon as the... more

Spek Gnocchi and Nuts

For the preparation of potato gnocchi, boil the potatoes for about 30-40 minutes from boiling. The cooking time will vary, depending on their size. Peel them while still hot and then crush them on the flour you have poured onto the pastry board. Add... more

Integral gnocchi with chickpeas and tuna

To prepare the whole gnocchi with chickpeas and tuna started by the gnocchi. Rinse the potatoes under plenty of running water. Take a pan with high sides, filled with water and bring to a boil. Add salt and when it begins to boil pour the potatoes... more

Gnocchi with four cheeses

To prepare the potato gnocchi, start by boiling these: place the potatoes in a large pot and cover with plenty of cold water. From the moment the water boils, count about 30-40 minutes, depending on their size; do the fork test and if the prongs get... more

Gnocchi, guanciale and peperoni

To make gnocchi with bacon and peppers, chop the onion very well, then add it in a pan with some extra virgin olive oil and some basil leaves. Let it fry well. Meanwhile wash and cut the tomatoes into small pieces and add them to the pot. We also... more

Gnocchi with prawns and asparagus

Slice the onion finely and let it sauté in a pan with a little oil. We clean the asparagus by removing the stem and flaking it, then cut it into slices, but leave the tips whole and add them to the mixture. Let it brown, stirring occasionally and... more

Dumplings with mortadella and pistachios

We start by boiling the water in the pot, add salt and cook the gnocchi. Subsequently, in a non-stick pan, put a little oil and brown the diced mortadella for a few minutes. Once cooked the gnocchi, drain them and pour them into the pan together... more

Gnocchi cacio e pepe

We cook the potatoes in the microwave for 10 minutes without boiling them, otherwise they take a lot of moisture and are not very dry. However, if you don't have a microwave, you can cook the potatoes by wrapping them in aluminum foil and bake them... more

Sorrentine Gnocchi

To prepare the gnocchi alla sorrentina started with potatoes to make gnocchi: wash them under running water to remove any soil, then pour them into a large saucepan, add the water and cook the potatoes for about 30-40 minutes (in depending on the... more

Sorrentine gnocchi

Starting from the preparation of the sauce. Heat the oil in a saucepan and sauté a clove of garlic pudding. Add the tomato puree, salt to taste and fresh basil. Cover with a lid and cook over medium-low heat for about 30 minutes. Meanwhile, prepare... more

Sorrentine gnocchi

We begin to prepare the sauce by lightly frying the thinly sliced onion in a pan with 2-3 tablespoons of oil over high heat. Add the tomato puree, add salt and add a few leaves of basil; let the sauce cook for about 12-14 minutes on a low flame. At... more

Gnocchi with zucchini pesto

We start by washing and boiling the potatoes with all the peel, then we press and place them on the work surface and make a fountain. Add the flour a little at a time, 1 egg and a couple of pinches of salt. We begin to knead and then we cut strips... more

Romagnola potato gnocchi

To prepare this excellent first course, boil 500 grams of potatoes and purée them. Then the potatoes are mixed with the flour. At the beginning of the process, we make a hole in the dough and add the egg, the Parmesan and a pinch of salt. Initially... more

Gnocchi alla Romana

The preparation of this dish begins by heating the milk with butter, grated nutmeg and salt. Turn with a whisk to melt the butter. The milk will certainly be hot and then pour in the semolina, continuing to turn so that it does not clot making it... more

Potato gnocchi

1) Wash the potatoes, leaving the skins on. Put them in a large pot, fill with cold water, then bring then cook over medium-high heat until the potatoes can easily be pierced with a fork. Drain the potatoes. Peel them then pass them through a potato... more

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