Tomato Leaf Cheese Gnocchi | How To Make Green Gnocchi, No Eggs | Vegetarian | Nhoque Verde c/Queijo
In this video I’ll be showing you how to make my recipe for Tomato Leaf Cheese Gnocchi. They’re light and soft, like tiny pillows.
Full Recipe Bellow ???????? Arrasta pra baixo para receita completa ????????????????
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So if you have a beautiful garden with some tomato leaves laying around and no use for them, this is the recipe for you. But if you don’t, this recipe is also for you as you can use spinach as a substitution!
This recipe will show you how to take an already great classic recipe to the next level. We’re taking the basics from classic gnocchi and adding some more color and taste with the tomato leaf or spinach, as well as adding more moisture and softness with the cheese. Also, no eggs needed for this recipe.
This gnocchi is Vegetarian and could be made Vegan! Just remove the cheese or substitute for a vegan option.
#greengnocchi #howtomakegnocchi #softgnocchi
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RECIPE:
3 pcs Potatoes
2 cups Tomato Leaves or Spinach
½ cup Flour
1 tbsp Salt
½ cup Fresh Cheese
¼ cup Water
RECEITA:
3 uni Batata
2 xíc Folha de Tomate ou Espinafre
½ xíc Farinha de Trigo
1 col/sopa Sal
½ xíc Queijo Fresco
¼ xíc Água
Discover gnocchi served with a 'recycled' cheese called Frant! | Pasta Grannies
Sandrina and Ines make potato gnocchi and serve it with an unusual cheese called 'frant' which is only made in the village of Enemonzo in Friuli Venezia Giulia. It's impossible to find elsewhere in Italy, never mind the world, and the closest approximation would be to mash up some blue cheese, black pepper, a little cream and grated hard cows milk cheese like a young Parmigiano.
For Ines and Sandra's gnocchi, allow 250g plain flour and one egg for every kilo of potatoes.
OXTAIL RAGU GNOCCHI With Olive Kalamata| Little Kitchen recipe
This oxtail ragú with kalamata olives, served with some fluffy gnocchi really made an impact on me. Ragú with some kind of pasta or gnocchi was always one of my favourite dishes, but paired with olives and some tapenade, a simple ragú becomes something otherworldly.
You asking, if you can substitute oxtail for some other cut of beef? Yes, you can.
But!
You won't get the rich beef flavour and you won't get as much collagen, which makes your sauce through a few hours of cooking, supper thick & rich. And what else? It's like one of the cheapest cuts of beef ????
So, why use anything else than ox tails, right?
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GNOCCHI WITH GORGONZOLA AND WALNUTS. Easy recipe and tips to make perfect Italian gnocchi.
#gnocchi, #italiangnocchi, #gorgonzola, #walnuts
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Stuffed Gnocchi | How to make stuffed gnocchi | Cheesy Gnocchi | Italian Recipes #gnocchirecipe
You must never say no to a bowl of Gnocchi!
INGREDIENTS
1 Romano pepper
1 large clove garlic, skin on
6 sun-dried tomatoes
4 leaves fresh Basil
10g walnuts
½ teaspoon tomato puree
Salt and pepper
INSTRUCTIONS
Preheat oven to 180 C.
Place whole potatoes, in their skins on a baking tray and place them into the oven to cook for 1 - 1.5 hours depending on their size or until tender.
Meanwhile, make the pesto - On another tray place the romano pepper and 1 large clove of garlic and bake in the oven for 15 - 20 minutes until the peppers are tender. Allow to cool, peel off the skin, slit in half and discard any seeds.. Place into a blender along with the roasted garlic (minus skin), sun dried tomatoes, basil, walnuts, tomato puree and a pinch of salt and pepper. Blitz until fairly smooth. Check seasoning and adjust if necessary. Decant and into a piping bag and save for later.
Once the potatoes are cooked, remove from the oven and leave to cool for 20 minutes before cutting in half and scooping out the flesh from the skins. Pass the potatoes through a ricer, or a fine sieve, then season with salt and white pepper.
Add the flour and mix to form a firm dough. If it's too sticky, add a little more flour, but only a tablespoon at a time - too much makes the dough heavy.
Turn out onto a lightly floured surface and divide the dough into 3. Working one piece at a time, roll the dough into a log about 1 inch thick, and using a rolling pin, gently flatten out lengthways to create a strip of the dough. Pipe the pesto about 1cm away from the nearest edge running the whole length of the strip. Gently start rolling the dough over the pesto to enclose it and create a stuffed gnocchi log. Using a knife, cut into 1 inch pieces and place on a lightly dusted tray ready to be cooked. Continue with the rest of the mixture until complete.
Bring a large saucepan of salted water to the boil and add one-quarter of the gnocchi. When they rise to the surface, count slowly to 10 and remove with a slotted spoon. Serve on a bed of rocket with a final drizzle of olive oil.
Gnocchi
INGREDIENTS
500g Desiree potatoes
1 teaspoon salt
1 teaspoon white pepper
100-125g flour, plus extra for dusting
INSTRUCTIONS
To Serve
INGREDIENTS
On a bed of rocket with a drizzle of olive oil and fresh basil
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If carrots can be gnocchi, you can be everything! ????????