INGREDIENTS
- For the gnocchi:
– 300 g flour.
- – 300 g of parmesan cheese.
- – 100 g of upkeep.
- – 400 cc of milk.
- – 1 egg.
- – Nutmeg c/n.
- – Salt c/n. – 1 broccoli.
- – 2 purple onions.
- – 2 white onions.
- For the praline:
- – 120 g of hazelnuts.
- – 120 g of almonds.
- – 200 cc of sunflower oil.
- – Sal c/n.
- For recent herbs:
- – 100 g recent oregano.
- – 100 g of recent basil.
- – 50 g recent thyme.
- – 150 g of parsley. – 400 cc of cream.
- – Pepper.
1.For the gnocchi: Warmth the milk, butter, nutmeg, and salt in a pot.
2.As soon as it boils, add the flour.
3.Take away from warmth and switch to a bowl. Add the cheese and egg. Combine properly.
As soon as the dough is homogeneous, switch it to a bag.
4.In a pot with boiling water, place a thread from deal with to deal with to
minimize the gnocchi over the water.
As soon as they float, take away. Place on a plate with oil.
5.For the broccoli:
Cook dinner in boiling water for 4 minutes.
6.Cool with ice water and put aside.
7.For the onions: Warmth an oven to 180ºC.
8.Put the onions in a dish within the oven till they’re properly cooked.
Take away and let cool.
9.Peel, minimize into julienne and put aside.
10.For the praline:
Toast the nuts in an oven at 180ºC.
Take away, put them in a meals processor and mix till they kind a paste and add the oil.
Style salt to style.
11.For recent herbs:
Separate the leaves of every of the varieties.
Wash in loads of water.
12.Reserve in containers separated by selection with paper
moist on prime.
13.For presentation: Toast the cheese gnocchi on either side in a pan.
14.Warmth the onions and broccoli in an oven or salamander.
15.Warmth the cream in a pot till boiling.
16.Place the cream and a spoonful of dried fruit praline on prime of the gnocchi on the base of the plate and end alternating with the broccoli and
roasted onions.
Add the recent herbs, salt flakes and pepper.
