Recipe of Homemade Crispy Potato Gnocchi with broccoli cream and guanciale

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, crispy potato gnocchi with broccoli cream and guanciale. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Of all the unmistakable flavours of fall, pumpkin is certainly one of the most well-loved. Let's find out together how to use it to prepare potato gnocchi with cream of pumpkin and guanciale (Italian cured pork jowl), that will make you smack your lips. Pillow-soft and creamy, these dumplings—made with We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola. Today we are making delicious sweet potato gnocchi!

Crispy Potato Gnocchi with broccoli cream and guanciale is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Crispy Potato Gnocchi with broccoli cream and guanciale is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook crispy potato gnocchi with broccoli cream and guanciale using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crispy Potato Gnocchi with broccoli cream and guanciale:

1. Prepare 1 heads Broccoli
2. Prepare 160 g Gnocchi
3. Make ready 80 g Guanciale
4. Make ready EVO Oil
5. Get Salt
6. Prepare Pepper

Drain the potatoes, let them cool just enough that you can handle them, and then peel them. Cut them in half crosswise and pass them through a ricer into a large bowl. In a small bowl, mix the flour with the salt. Golden, Crispy Gnocchi with Summer Shell Beans.

Steps to make Crispy Potato Gnocchi with broccoli cream and guanciale:

1. Cook the broccoli in water with plenty of salt, to maintain the chlorophyll. Drain them and put them in water and ice to cool.
2. Blend with extra virgin olive oil to obtain a smooth cream, salt and pepper.
3. Cook the gnocchi in water and salt; once they rise to the surface, cool them in water and ice. Roast the gnocchi in a pan with extra virgin olive oil for a few minutes.
4. Pan fry guanciale in a pan to make it crispy.
5. Plating - Place the cream of broccoli on the base of the plate and spread it out with a spoon. Place the dumplings on top of the cream. Add some broccoli seasoned with salt, pepper and EVO oil. Finish the dish with crispy guanciale.
6. Buon Appetito!

In a small bowl, mix the flour with the salt. Golden, Crispy Gnocchi with Summer Shell Beans. Look for fresh shell beans, still in Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi The gnocchi recipe taught to me by Francesca's mother. A platter of petite, potato pillows coated with.

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