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Grana Padano RiservaGnocchi

Potato gnocchi with courgette cream, mint and Grana Padano fondue

Name: Potato gnocchi with courgette cream, mint and Grana Padano fondue
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g flour; 500 g boiled potatoes; Salt to taste; 5 courgettes; 1 spring onion; Mint as required; 70 g cream; 100 g milk; 50 g Grana Padano Riserva

Mittel

4 per.

60 min

Chef Carmine Amarante

Zutaten

400 g flour

500 g boiled potatoes

Salt to taste

5 courgettes

1 spring onion

Mint as required

70 g cream

100 g milk

50 g Grana Padano Riserva

Zubereitung

STEP 1

Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.

STEP 2

Cut the dough into pieces and roll them with your hand into even-sized snakes. Cut the snakes into gnocchi sized chunks, approximately 2 cm long.

STEP 3

Peel the courgettes; save the peels and boil them. Cook the courgette flesh in a pan with the spring onion, then whizz into an electric blender (together with the boiled peels) until you obtain a smooth cream. Add salt to taste.

STEP 4

Bring milk and cream to a boil, remove from the heat and add the grated Grana Padano stirring vigorously with a whisk, making sure there are no lumps, until completely melted.

STEP 5

Boil, drain and then sauté the gnocchi with the courgette cream.
Pour the fondue on the plate and place the gnocchi on top to serve. Decorate with thinly sliced mint leaves.

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Potato gnocchi with courgette cream, mint and Grana Padano fondue

Zutaten

400 g flour 500 g boiled potatoes Salt to taste 5 courgettes 1 spring onion Mint as required 70 g cream 100 g milk 50 g Grana Padano Riserva

Zubereitung

Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.

Cut the dough into pieces and roll them with your hand into even-sized snakes. Cut the snakes into gnocchi sized chunks, approximately 2 cm long.

Peel the courgettes; save the peels and boil them. Cook the courgette flesh in a pan with the spring onion, then whizz into an electric blender (together with the boiled peels) until you obtain a smooth cream. Add salt to taste.

Bring milk and cream to a boil, remove from the heat and add the grated Grana Padano stirring vigorously with a whisk, making sure there are no lumps, until completely melted.

Boil, drain and then sauté the gnocchi with the courgette cream. Pour the fondue on the plate and place the gnocchi on top to serve. Decorate with thinly sliced mint leaves.

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Ein Produkt mit Kultstatus

Der Grana Padano g.U.

Wissenswertes über Grana Padano

Das Konsortium Grana

400 g flour

500 g boiled potatoes

Salt to taste

5 courgettes

1 spring onion

Mint as required

70 g cream

100 g milk

50 g Grana Padano Riserva

Boil, drain and then sauté the gnocchi with the courgette cream.
Pour the fondue on the plate and place the gnocchi on top to serve. Decorate with thinly sliced mint leaves.