INGREDIENTS
- Gnocchi:
- – Papa asada 1 kg.
- – Flour 0000 300 g.
- – Cornstarch 150 g.
- – Egg 1 u.
- – Grated cheese 150 g.
- – Sal c/n.
- – Black pepper c/n.
- – Nutmeg c/n.
- – Dried mushrooms 50 g (soaked and processed till puree).
- Salsa:
- Sausage:
- – Minced pork (shoulder or bondiola) 500 g.
- – Sal 10 g.
- – Black pepper 3 g.
- – Nutmeg 1 g.
- – White wine 60 cc.
- – Garlic 1 u (x to infuse).
- – Seasonal cabbages (broccoli, cauliflower, romanesco, and so on.) 2 models.
- – Lemon 1 unit.
- – Portobellos 100 g.
1.Bake the beforehand washed and brushed potatoes till they’re fully cooked.
Peel heat, mash or go via a simmer till you obtain a totally easy puree.
2.Add flour, cornstarch, salt, pepper, grated cheese, egg and pine mushroom puree. Incorporate all the things till you obtain a homogeneous mass and let it relaxation for quarter-hour.
2.Minimize into sticks or strips and stretch into rolls roughly 2cm on both sides. Minimize into small cylinders, sprinkle with semolina so they do not stick and put aside chilly.
3.For the sauce: Marinate the pork with salt, pepper, nutmeg and white wine infused with garlic. Reserve.
4.Sauté 2 cloves of garlic flippantly, add the sausage and shell with a metal whisk. Deglaze with white wine, add 1 bay leaf and a couple of sprigs of rosemary and cook dinner for 20 minutes. Then reserve.
5.Minimize the information of the beforehand washed cabbages after which blanch them within the English type (water with loads of salt) for half-hour. Minimize into ice water and put aside.
6.Cook dinner the gnocchi in loads of salted water. As soon as they float, take away, pressure barely and switch to an iron or sheet pan with a knob of butter to carry to a golden level. Deglaze with pasta cooking water, add the sausage and blanched sprouts.
7.Assemble the pasta in a pan for 1/2 minutes, ending with a drizzle of olive oil and lemon zest.
8.Serve instantly.
Garnish with freshly sliced peeled portobello and broccoli florets. And they’re prepared!.
