I spotted a recipe spoke of gnocchi with flour chestnuts ... I was a little bit that I post, so today I decided to make it my own and of course I changed something. I can not tell the difference side taste than the original recipe, see my changes, I know for certainly was the final result.
Very tasty, full-bodied on the palate thanks to this chestnut flour dough that is perfectly tuned to that of spelled (my own addition) . The result was a homemade taste, I would say of the past.
I recommend first and foremost lovers of the dumplings, then those who like to feel in your hands "dough" mealy and last but not least, those who vie for the nose, just like me.
Gnocchi
700 gr potatoes 150 gr chestnut flour
180 gr flour 1 egg spelled
dressing rooms truffle cream
Wash the potatoes, boil them and mash with potato masher. Salt the mashed potatoes, pour in the chestnut flour and barley flour, egg and impasatare ingredients until mixture is smooth and homogeneous. Take a little dough at a time on floured board and kneaded it, get a stick about the thickness of a finger. Cut into small logs and using your thumb make an indentation in the center. Boil the gnocchi in boiling salted water for 3 minutes and take them out with a slotted spoon as they are afloat. Place in a large bowl or bowl and add the truffle cream slightly warm. Assoporate the aroma given off first and then enjoy the gnocchi, maybe with my eyes closed ..... but full mouth ^ _ ^
With this recipe I participate in the contest the blog " flour, yeast and fantasy."
0 comments:
Post a Comment