gnocchi

These were not quite as good as made from scratch gnocchi, but they were easier and much quicker to the point they could be a week night meal. They are MUCH better than the commercially made gnocchi available in our grocery stores. I made a sage-browned butter sauce, but you could use whatever...

Recipe below the pic. INGREDIENTS Olive oil 500g brown mushrooms, sliced 500g exotic mushrooms Sea salt and freshly ground black pepper, to season 15g butter 1,5kg shoulder of pork, cubed 2 red onions, sliced 10g fresh sage 3 garlic cloves, crushed 170ml cider 1,5 litres chicken stock 500ml...

Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour Pumpkin: 500 g – 1 medium size Potatoes: 250 g Milk: 250 ml A/P – Plain Flour: 200 g Italian Gorgonzola cheese, sweet or spicy: 100 g Walnuts: 80 g Butter, unsalted: 30 g Eggs: 1 Nutmeg: a pinch Salt: to taste Method...

Serve 4, Preparation 10 minutes, Cooking 20 minutes Potato Gnocchi, about 900 g 250 g fresh ricotta 50 g grated Parmigiano cheese 200 g fresh or frozen peas (canned too) 1 onion, sliced salt, to taste EVOO – Extra Virgin Olive Oil, 2 tablespoons Method For each person, 220 g of gnocchi...