Feeds:
Posts
Comments

Posts Tagged ‘gnocchi’

Fast because I think that there isn’t a sauce for pasta faster than this … Furious because, come on, it’s very ‘angry’ with our health: butter, butter and more butter. But, as I usually say, if one must do bad, must do it to the fullest! But back to our happy recipe. This sauce is excellent with all types of pasta, ravioli and gnocchi. Specifically, today I’ve cooked with these special Gnocchi called ‘Spätzle‘. They are typically made in South Tyrol, an autonomous province of the northen Italy, Austria and Germany, and are made ​​with wheat flour, eggs and water. The ones I used today were ready-made and flavored with spinach. Delicious!

Ingrendients for 2 servings:

  • 350 g Spätzle;
  • 30g of butter (try with margarine for those suffering from high cholesterol);
  • a handful of dried or fresh sage, chopped;
  • Salt and pepper to taste;
  • Parmesan cheese to taste.

Instructions:

1- In a bowl, boil the water for the Spätzle;
2- In the meanwhile, put in a saucepan (large enough to put then the Spätzle) butter, sage, salt and pepper. Then, with a very low heat, stir the ingredients. The heat has to be very low because the butter must not fry, but just melt. So turn off the heat when the butter is melted.
3- When the water boils, add salt and then add the Spätzle. As for the potato gnocchi (check out my previous post), remove them from the water with a perforated spoon when they come to the surface and pour them into the saucepan with the butter.
4- Add the Parmesan cheese, and, turning on once again the stove under the saucepan – always low heat – stir well until all the cheese melts.
5- Serve hot and well … enjoy it!

Buon Appetito!

Advertisements

Read Full Post »

Before I met my husband, frankly, I did not go crazy for potato gnocchi. I always preferred by far rice, pasta or ravioli. Everything but gnocchi!
Then I realized why I did not like them too much: because my mother always cooked them with tomato sauce and Parmesan cheese. It was not bad but I think that such a flavor is ‘boring’, at least for my taste.
Then, tasting here and there, and thanks to my husband, I realized that the Gnocchi are an original as well as excellent ingredient for many delicious recipes: with fish, vegetables, mushrooms, truffles, “pesto”, and so on… And, of course, even in this fresh recipe that I am proposing in this post.
One day I will publish the recipe of homemade potato gnocchi, which I assure you, is such simple as long to do. So for this recipe I used the gnocchi Rana (a famous brand of Italian pasta and ravioli).
You can find some historical information about Gnocchi here (Wikipedia), of course!

Ingredients for 2 starving people

  • 400/500 g potato gnocchi (they are a lot, but we are big eaters, aren’t we? ;));
  • 5 small tomatoes, chopped;
  • 150 g (1 can) mackerel in brine (or fresh mackerel, boiled and chopped);
  • a not to big piece of leek, thinly sliced;
  • 100 g smoked caciocavallo (namely ‘smoked caciocavallo’. It’s quite difficult to describe this good cheese, so look here for a self explaining photo!);
  • a handful of rucola or mixed green salad;
  • dried marjoram to taste;
  • dry basil to taste;
  • 4 tablespoons extra virgin olive oil;
  • pepper and salt to taste.

Instructions

1 – In a non-stick pan, pour 2 tbsp olive oil, sauté the leeks, and when they are golden, add the mackerel. Brown the mackerel for few minutes without burning. Turn off the heat and allow it to cool. 2 – In a large bowl, place the diced tomatoes, the salad, the smoked cheese diced, 2 tbsp of olive oil, marjoram, basil, salt and pepper. Mix everything well.
3 – Boil water in a pot. Add salt and add gnocchi. Gnocchi are ready when they come to the surface, usually in a minute. With a perforated spoon, remove gnocchi and before adding them to the bowl with the dressing, mix them into the pan with leeks and mackerel, just to get them a bit flavored.
4 – You can serve immediately. Excellent also as a cold pasta salad.

Buon appetito!


Read Full Post »