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Gnocchi con lardo et pesca
gr. blue cheese
piece pieces of prosciutto
ml. white dry wine
gr. powdered nutmeg
ml. chicken stock
piece leaves of salbia
Make a broth - bring to simmer garlic, onion, mushrooms, white wine, lemon zest, prosciutto, green onions, blue cheese, salvia, and chicken stock.
Bake whole potatoes on a salt pillow for one hour, to let them dry out. Peel them while they are still hot and make a puree. For every 500 gr. of puree, you will need one egg. Then cool the mass for one hour.
For proper gnocchi mixture, add exactly 120 grams of flour for every 500 grams of puree. Mix it all properly, not to have any air holes and add a bit of nutmeg.
Make one big line of dough, cut it into small pieces, and form balls. Follow the gif’s steps and give them shape.
Cook gnocchi in a boiled, salted water. They need about 2-3 minutes. When they will come up – they are ready.
Make a crunchy bacon in the oven. Warm the broth, add butter and blend it.
Make marinated peaches.
Peel and cut them. Put in a bowl. Add half of lemon juice and sugar.
I've made them in a vacuum, but you can just wrap the bowl with plastic. Make sure that air will not get intro the bowl. Put it in a microwave for 5 minutes. Let it cool without taking off the plastic.
How To Serve
Pour the gnocchi with sauce; add some bacon, peaches, and green onions.