It tells the story that began as a tradition in northeastern Italy in the 8th century, when a preacher and doctor named Saint Pantaleon was invited to eat at the home of a fishing family where he was served gnocchi. In his thanks he announced a fine year of fishing and surreptitiously slipped some gold coins under the plate.
This tradition expanded in the southern cone as a result of the arrival of Italian immigrants in the 19th century and continues to this day.
In commemoration of July 29, do not miss a plate of gnocchi with this recipe to attract abundance and enjoy a delicious meal.
Recipe: Gnocchi stuffed with sage cream (4 portions) by chef Leandro Bouzada
For the Gnocchi:
- 1 kg of white potato
- 200 gr of Flour 0000
- 2 egg yolks
- 200 gr of Mozzarella
- Salt, pepper and nutmeg to taste.
For the sauce:
- 500 cc of milk cream
- 1 bundle of sage
Process:
Cook the potatoes with the steamed skin, peel and mash (this way you avoid losing flavor). Add the egg yolks, seasonings and flour to the warm potato. Combine everything without kneading. Then make balls and fill each one with a cube of mozzarella and set aside. Cook the stuffed gnocchi in plenty of salted water.
For the sauce you will need a large pan to pour the cream until warm and add the whole sage leaves.
Once the gnocchi are ready, serve with the sauce and eat.
Recommendation: there are fans of grated cheese and for them it is never enough, but in this case I recommend not adding extra grated cheese.
Source: Ambito
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