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Potato gnocchi with Parmigiano Reggiano

Potato gnocchi with Parmigiano Reggiano

Potato gnocchi with Parmigiano Reggiano

Chef: Giorgio Barchiesi (Giorgione)

Difficulty: Average

Time: 20 min of preparation, 10 min of cooking

Type of Cooking: Boiling

Ingredients

For the gnocchi:

  • 4 medium boiled potatoes
  • 00 flour
  • 1 knob of butter
  • extra virgin olive oil
  • coarse salt

For the Parmigiano Reggiano cream:

  • 150 ml of surfacing milk cream
  • 100 g of grated Parmigiano Reggiano
  • 30 months 40 g of butter
  • 4 sage leaves pepper

Preparation

Potato gnocchi with the triumph of his majesty Parmigiano Reggiano! First act: prepare the dough by peeling the potatoes (if they are the ones from the previous year, it is better, they are more suitable) and crushing them inside a boule. We add 4 tablespoons of flour, coarse salt, an egg, a nocellina of butter, a drop of oil - but a drop, eh! -, a little pepper, a drizzle of water and cook with a wooden spoon. If the consistency is too creamy, add flour until the mixture is manageable. When we are close to the goal, we collect the dough, transfer it to a pastry board and gradually add more flour which must absorb the moisture of the potatoes to obtain a soft, but not sticky consistency. When the dough is ready, flour it, cover it and let it rest. Second act: we prepare the Parmigiano Reggiano cream. Pan and medium-high heat: pour the butter, 70 g of parmesan, the cream and let the magnificence melt without turning the concoction. As soon as it starts to simmer we add the sage and let it shrink a little, then turn off. While we wait for the water in the pot to boil, we pick up the dough and make the dumplings by ironing the earthworms which we cut into small pieces with a knife; to make a little fru fru, on each dumpling we exert a light pressure with the prongs of a fork. When the water boils add the salt, throw the dumplings and wait for them to start coming up; then we drain them and dip them in a pan with the Parmesan cream. We light the fire until the spasm to pull the sauce, sprinkled with Parmesan cheese topping and a trifle of freshly grated pepper. We will take a test. Mmm ... Delicate! The emiliani, the reggiani and the parmigiani can be proud of me. Enjoy your meal! Did you like the recipe of Potato Gnocchi with Parmigiano Reggiano from Giorgione? Discover all the other first courses of fresh pasta!

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