- potato 1kg
- egg 2 unit
- olive oil 0.1 l
- spinach 200 gr
- flour 0000 50 gr
- semolin 30gr
- gruyere 30gr
- blue cheese cream
- 50 grams of onion
- garlic to taste
- 100ml of white wine
- 400 grams of cream
- 150gr of blue cheese
- Sunflower caramelized
- 100 g of sunflower seeds
- 80 grams of sugar
- 80 ml of water
- 10g curry powder
- Spinach 50gr
Preparation for the Gnocchi
We must cook the potato with skin, previously washed, in a moderate oven until they are cooked. Peel the potato, puree and let cool. Add the rest of the ingredients, mix and knead, slightly until forming a dough, which we will let cool and stretch in the shape of a chorizo and then cut approximately 1.5cm. It can be “marked” with a fork or passed through the gnocchi board, to form the stripes. Boil plenty of water with 10% salt to boil the gnocchi.
Preparation for the sauce
Cut the onion into brunoise, place in a pot and sauté with the garlic (slightly crushed, to be able to remove it), deglaze with the white wine and let the alcohol evaporate, season. Add the cream and let it reduce, over low heat so it doesn’t cut. Add the blue cheese and process.
Preparation for the caramelized
In a thick-bottomed pot (ideally copper) put the 4 ingredients, over moderate heat and stir constantly, first the liquid evaporates and the sugar will turn opaque. It will then begin to turn amber in color and begin to granulate. Always stirring, continue cooking until the sunflower seeds are well impregnated. Remove from heat and pour into a silpat or on a counter previously moistened with sunflower oil.
Tips:
It is always better to do the puree with the hot potato, which will prevent the formation of groups. The cooking of the potato, in the oven, is so that it does not absorb as much water. You can also cook the potato in the microwave. The flour is added with the warm puree or cold so that we need less flour and thus the gnocchi are softer.
Source: Ambito
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