October 9, 2017
October is dumpling month! Here is the proposal of Professional Pots
INGREDIENTS FOR 4 PEOPLE:
For the gnocchi:
- 500gr Cavolfiore
- 100ml Acqua
- 300gr Farina x impasti senza glutine
Per il sugo:
- 4 Scalogni
- 130ml Latte
- 65gr Burro
- Santoreggia, Sale, Pepe QB
STRUMENTI DI COTTURA:
PROCEDIMENTO:
- Lavare il cavolfiore. Trim off the tops and discard the central stem of the cauliflower. Wash with running water and dry.
- Chop the raw cauliflower and put it in a boule.
- water and flour, mix until you obtain a homogeneous and compact mixture
- Form rolls with a diameter of about 2cm and gradually cut the gnocchi. Repeat the operation until the dough is finished. Arrange the gnocchi on a clean and lightly floured tea towel.
- Cut the shallots into thin slices, braise slowly for 15’ in a pan with a knob of butter, adding a little water if necessary to prevent it from burning.
- Heat the milk and melt the butter in it. Combine everything with the braised shallots and cook for another 5 minutes.
- Add some savory leaves and pass everything to the mixer, then adjust the salt.
- Boil a saucepan with plenty of salted water, when boiling add the gnocchi.
- Drain when they float to the surface and serve with the shallot sauce and a sprinkle of pepper to taste.