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The taste of Tuscan cuisine
Gnocchi with butter and sage
Ingredients
100g of salted butter
a sprig of fresh sage
a grated nutmeg
parmesan to taste
Preparation
It's the classic recipe with butter and sage, but the addition of grated nutmeg gives it a very good particular aroma!
Boil the water for the gnocchi and in the meantime, melt the butter in a pan with a few sage leaves, taking care not to let the butter darken.
When the water boils, dip the gnocchi and drain them as they come to the surface. Pour the gnocchi into the pan with the melted butter, add the grated nutmeg and serve with a fresh sage leaf as decoration.
A good grated parmesan goes really well!
100g of salted butter
a sprig of fresh sage
a grated nutmeg
parmesan to taste
Preparation
It's the classic recipe with butter and sage, but the addition of grated nutmeg gives it a very good particular aroma!
Boil the water for the gnocchi and in the meantime, melt the butter in a pan with a few sage leaves, taking care not to let the butter darken.
When the water boils, dip the gnocchi and drain them as they come to the surface. Pour the gnocchi into the pan with the melted butter, add the grated nutmeg and serve with a fresh sage leaf as decoration.
A good grated parmesan goes really well!
Mushroom gnocchi
Ingredients
1 knob of butter
80 g of dried mushrooms
1 onion
a few ripe tomatoes
Salt and Pepper To Taste.
grated Parmesan cheese
Preparation
Place the sliced onion and the soaked, washed and chopped mushrooms in a saucepan with the butter, salt and pepper and cook for about 10 minutes.
Add the sliced tomato and cook for another 5 minutes.
Cook the gnocchi in abundant salted water, place them in a baking dish, season them with the mushroom sauce and serve with grated parmesan.
1 knob of butter
80 g of dried mushrooms
1 onion
a few ripe tomatoes
Salt and Pepper To Taste.
grated Parmesan cheese
Preparation
Place the sliced onion and the soaked, washed and chopped mushrooms in a saucepan with the butter, salt and pepper and cook for about 10 minutes.
Add the sliced tomato and cook for another 5 minutes.
Cook the gnocchi in abundant salted water, place them in a baking dish, season them with the mushroom sauce and serve with grated parmesan.
Gnocchi with fresh tomato
Ingredients
300g of fresh cherry tomatoes
1 bunch of basil
1 clove of garlic
grated Parmesan cheese
Preparation
Clean the fresh cherry tomatoes and 1 bunch of basil and put everything in the blender together with 1 clove of garlic and a handful of grated parmesan. Blend until you obtain a smooth sauce.
Cook the gnocchi in plenty of water, drain as soon as they emerge on the surface and season with the fresh tomato sauce, add extra virgin olive oil and serve.
Excellent healthy and fresh dish for hot summer days!
300g of fresh cherry tomatoes
1 bunch of basil
1 clove of garlic
grated Parmesan cheese
Preparation
Clean the fresh cherry tomatoes and 1 bunch of basil and put everything in the blender together with 1 clove of garlic and a handful of grated parmesan. Blend until you obtain a smooth sauce.
Cook the gnocchi in plenty of water, drain as soon as they emerge on the surface and season with the fresh tomato sauce, add extra virgin olive oil and serve.
Excellent healthy and fresh dish for hot summer days!
Gnocchi with Ligurian pesto
Ingredients
4 bunches of basil
2 cloves of garlic
coarse salt
extra virgin olive oil
grated Parmesan cheese
Preparation
This simple recipe is very quick and full of flavor!
To prepare real Genoese pesto you should use the old marble mortar rather than the electric chopper, although for reasons of time it is also possible to do it mechanically.
Clean the basil, place it in a marble mortar with 2 cloves of garlic, a handful of pine nuts and a little coarse salt. Crush for a long time until you obtain a homogeneous sauce.
Finally add two tablespoons of grated parmesan and a tablespoon of extra virgin olive oil.
Cook the gnocchi in plenty of water, drain as soon as they emerge on the surface and season with the pesto sauce.
4 bunches of basil
2 cloves of garlic
coarse salt
extra virgin olive oil
grated Parmesan cheese
Preparation
This simple recipe is very quick and full of flavor!
To prepare real Genoese pesto you should use the old marble mortar rather than the electric chopper, although for reasons of time it is also possible to do it mechanically.
Clean the basil, place it in a marble mortar with 2 cloves of garlic, a handful of pine nuts and a little coarse salt. Crush for a long time until you obtain a homogeneous sauce.
Finally add two tablespoons of grated parmesan and a tablespoon of extra virgin olive oil.
Cook the gnocchi in plenty of water, drain as soon as they emerge on the surface and season with the pesto sauce.
Red gnocchi and fontina
Ingredients
800 g of Pastaio Fiorentino tomato gnocchi
200 g of Aosta Valley fontina
100g of butter
1 tablespoon olive oil
Salt and Pepper To Taste.
Preparation
Cut the fontina into thin strips. Carefully butter a baking dish. Cook the gnocchi in plenty of salted water and drain them as soon as they float to the surface.
In the meantime you will have turned the oven on at 200 degrees. Pour the gnocchi into the baking dish a few at a time and season them with a little butter and ground pepper, alternating the gnocchi with slices of fontina.
Sprinkle with the remaining flakes of butter and decorate with the last strips of fontina. Grill in the oven for about ten minutes. As soon as a light crust forms, remove from the oven and serve.
If you love cheese you can alternate strips of mozzarella with the fontina and add a sprinkling of grated parmesan before serving.
800 g of Pastaio Fiorentino tomato gnocchi
200 g of Aosta Valley fontina
100g of butter
1 tablespoon olive oil
Salt and Pepper To Taste.
Preparation
Cut the fontina into thin strips. Carefully butter a baking dish. Cook the gnocchi in plenty of salted water and drain them as soon as they float to the surface.
In the meantime you will have turned the oven on at 200 degrees. Pour the gnocchi into the baking dish a few at a time and season them with a little butter and ground pepper, alternating the gnocchi with slices of fontina.
Sprinkle with the remaining flakes of butter and decorate with the last strips of fontina. Grill in the oven for about ten minutes. As soon as a light crust forms, remove from the oven and serve.
If you love cheese you can alternate strips of mozzarella with the fontina and add a sprinkling of grated parmesan before serving.
Gnocchi fondue and walnuts
Ingredients:
500g of Asiago cubes
150g of Fontina cubes
100g of grated Parmesan
300g of milk
30g of flour
30g of Butter
Walnuts to taste
Salt to taste.
Preparation:
Melt the butter in a saucepan, mix with the flour and salt. Then add the warm milk, mixing carefully, avoiding letting it thicken. Pour the nutmeg and the diced or grated cheeses into the mixture and let them melt while stirring. Meanwhile, boil the gnocchi in boiling water, drain them as soon as they float to the surface. Season with the cheese sauce and sprinkle with chopped walnuts.
500g of Asiago cubes
150g of Fontina cubes
100g of grated Parmesan
300g of milk
30g of flour
30g of Butter
Walnuts to taste
Salt to taste.
Preparation:
Melt the butter in a saucepan, mix with the flour and salt. Then add the warm milk, mixing carefully, avoiding letting it thicken. Pour the nutmeg and the diced or grated cheeses into the mixture and let them melt while stirring. Meanwhile, boil the gnocchi in boiling water, drain them as soon as they float to the surface. Season with the cheese sauce and sprinkle with chopped walnuts.
Tuna and olive goodies
Ingredients
200 g of tuna in olive oil
half onion
3 fresh cherry tomatoes
black olives with stone
Origan
extra virgin olive oil to taste
Preparation
Brown the onion in oil, add the tuna, olives and a few sprigs of oregano, season with salt, leave to flavor for just a few minutes, add the cherry tomatoes cut into wedges, turn off the heat and cover the pan.
Dip the goodies in plenty of salted water, bring back to the boil and drain them with a slotted spoon as soon as they come to the surface.
Season the goodies with the tuna sauce and serve. They are also good at room temperature!
200 g of tuna in olive oil
half onion
3 fresh cherry tomatoes
black olives with stone
Origan
extra virgin olive oil to taste
Preparation
Brown the onion in oil, add the tuna, olives and a few sprigs of oregano, season with salt, leave to flavor for just a few minutes, add the cherry tomatoes cut into wedges, turn off the heat and cover the pan.
Dip the goodies in plenty of salted water, bring back to the boil and drain them with a slotted spoon as soon as they come to the surface.
Season the goodies with the tuna sauce and serve. They are also good at room temperature!
Gnocchi ricotta e salvia
Ingredienti
200 gr di ricotta
50 gr di burro
Formaggio grattugiato
20 gr di scaglie di mandorle
Salvia a piacere
Preparazione
Prendere un piatto da forno, accomodarvi gli gnocchi precedentemente fatti cuocere in abbondante acqua salata, asciugati e condirli cospargendoli con il formaggio grana grattugiato, la ricotta, salvia tritata, le scaglie di mandorle ed irrorarli infine con il burro fuso.
Mettere il piatto così composto in forno e far gratinare gli gnocchi per 5 minuti usando il grill solo nella parte superiore.
Togliere poi dal forno il piatto con gli gnocchi gratinati e guarnirlo con un ciuffetto di salvia fresca.
200 gr di ricotta
50 gr di burro
Formaggio grattugiato
20 gr di scaglie di mandorle
Salvia a piacere
Preparazione
Prendere un piatto da forno, accomodarvi gli gnocchi precedentemente fatti cuocere in abbondante acqua salata, asciugati e condirli cospargendoli con il formaggio grana grattugiato, la ricotta, salvia tritata, le scaglie di mandorle ed irrorarli infine con il burro fuso.
Mettere il piatto così composto in forno e far gratinare gli gnocchi per 5 minuti usando il grill solo nella parte superiore.
Togliere poi dal forno il piatto con gli gnocchi gratinati e guarnirlo con un ciuffetto di salvia fresca.
Chicche zucchine e limone
Ingredienti:
Mezza cipolla
3-4 zucchine a piacere
Olio extra vergine d'oliva
1 limone
Preparazione:
In una padella rosolare mezza cipolla nell'olio. Aggiungere a piacere le zucchine tagliate a cubetti e lasciarle cuocere per un paio di minuti insieme alla cipolla.
Lessare nel frattempo le chicche in abbondante acqua salata.
Scolare appena vengono a galla, versare le chicche nella padella con le zucchine e mischiare con cura, impiattare e condire con della buccia di limone grattuggiata.
Mezza cipolla
3-4 zucchine a piacere
Olio extra vergine d'oliva
1 limone
Preparazione:
In una padella rosolare mezza cipolla nell'olio. Aggiungere a piacere le zucchine tagliate a cubetti e lasciarle cuocere per un paio di minuti insieme alla cipolla.
Lessare nel frattempo le chicche in abbondante acqua salata.
Scolare appena vengono a galla, versare le chicche nella padella con le zucchine e mischiare con cura, impiattare e condire con della buccia di limone grattuggiata.
Gnocchi lambrusco e broccoli
Ingredienti
300 gr di cime di broccoli
250 ml di vino Lambrusco
1 cucchiaio scarso di zucchero
1 cucchiaino di radice di zenzero tritato
Sale q.b.
Olio extravergine d'oliva
Preparazione
Versare il vino in un padellino insieme allo zucchero e allo zenzero e far sobbollire lentamente fino a formare una crema densa.
Intanto portare ad ebollizione una pentola d'acqua nella quale lessare gli gnocchi insieme alle cimette di broccoli aggiungendo un po' di sale. Scolare il tutto appena gli gnocchi vengono a galla, impiattare e condire con un filo d'olio e con la crema di lambrusco e zenzero.
300 gr di cime di broccoli
250 ml di vino Lambrusco
1 cucchiaio scarso di zucchero
1 cucchiaino di radice di zenzero tritato
Sale q.b.
Olio extravergine d'oliva
Preparazione
Versare il vino in un padellino insieme allo zucchero e allo zenzero e far sobbollire lentamente fino a formare una crema densa.
Intanto portare ad ebollizione una pentola d'acqua nella quale lessare gli gnocchi insieme alle cimette di broccoli aggiungendo un po' di sale. Scolare il tutto appena gli gnocchi vengono a galla, impiattare e condire con un filo d'olio e con la crema di lambrusco e zenzero.
Polenta dolce
Ingredienti
50 gr di burro
100 gr di zucchero
1 cucchiaino di cannella in polvere
Preparazione
Tagliate la polenta fredda a dadi, in un tegame rosolate il burro, aggiungete la polenta e fate cuocere per 15 minuti. Quindi cospargete di zucchero e cannella e servite caldo.
50 gr di burro
100 gr di zucchero
1 cucchiaino di cannella in polvere
Preparazione
Tagliate la polenta fredda a dadi, in un tegame rosolate il burro, aggiungete la polenta e fate cuocere per 15 minuti. Quindi cospargete di zucchero e cannella e servite caldo.
Polenta fritta
Ingredienti
Olio per friggere
Rosmarino q.b.
Sale
Preparazione
Tagliate la polenta fredda a bastoncini e adagiateli nell'olio caldo, dorateli, e fateli asciugare sulla carta assorbente. Fate un battuto di sale e rosmarino e spolverizzate i bastoncini con il condimento.
Per chi non gradisce il fritto può mettere i bastoncini anche nel forno a 220° per circa 15 minuti finchè risultano croccanti.
La polenta fritta va servita ben calda.
Olio per friggere
Rosmarino q.b.
Sale
Preparazione
Tagliate la polenta fredda a bastoncini e adagiateli nell'olio caldo, dorateli, e fateli asciugare sulla carta assorbente. Fate un battuto di sale e rosmarino e spolverizzate i bastoncini con il condimento.
Per chi non gradisce il fritto può mettere i bastoncini anche nel forno a 220° per circa 15 minuti finchè risultano croccanti.
La polenta fritta va servita ben calda.
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