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    Potato gnocchi with courgette cream, mint and Grana Padano fondue

    4 people
    T460 min

    Chef Carmine Amarante


    • 400 g flour
    • 500 g boiled potatoes
    • Salt to taste
    • 5 courgettes
    • 1 spring onion
    • Mint as required
    • 70 g cream
    • 100 g milk
    • 50 g Grana Padano Riserva


    STEP 1

    Boil the potatoes, peel them and mash them at once. Mix in the flour and a pinch of salt; shape the dough into a ball and leave it to rest for approximately twenty minutes.


    STEP 2

    Cut the dough into pieces and roll them with your hand into even-sized snakes. Cut the snakes into gnocchi sized chunks, approximately 2 cm long.

    STEP 3

    Peel the courgettes; save the peels and boil them. Cook the courgette flesh in a pan with the spring onion, then whizz into an electric blender (together with the boiled peels) until you obtain a smooth cream. Add salt to taste.

    STEP 4

    Bring milk and cream to a boil, remove from the heat and add the grated Grana Padano stirring vigorously with a whisk, making sure there are no lumps, until completely melted.

    STEP 5

    Boil, drain and then sauté the gnocchi with the courgette cream.
    Pour the fondue on the plate and place the gnocchi on top to serve. Decorate with thinly sliced mint leaves.