Try this wonderful recipe!

 

Recipe. FOR 4 PEOPLE

1 kg ( 2.2 lb) Yellow potatoes + 300g (10.5 oz) flour + 150g (5.2 oz) steamed beets (or beetroots) + 1 egg + salt. 

Wash, peel and boil the potatoes (if you have a pressure cooker it will take much less time).  To understand when the potatoes are ready, just stick a fork in them: if it goes in easily, they are perfectly cooked. In the meantime, take the beet and blend it in a mixer. In order to obtain a creamy mixture, I suggest you add a bit of water (but not too much!). When the potatoes are cooked, drain them and put them in a blender (or potato masher) and then spread down the mashed potatoes directly in a large bowl. Then add the beet puree, egg, salt, flour and begin to knead vigorously with your hands until the mixture is compact and elastic. Keep some flour at hand and if the dough is too sticky, add it until you get the right consistency. After shaping a ball of dough, let it rest in the refrigerator for 15 minutes, wrapped in a damp cloth. After this time, remove it and start shaping the gnocchi.

Recipe. FOR THE GRANA CHEESE FONDUE

125ml (fl oz) Cooking cream + 100g (3.5 oz) grated Grana cheese + 30g (oz) butter.

Mix all the ingredients in a saucepan over a low heat for a few minutes and you’re done.

Photo Food: Taste of Runway. Photo fashion show: Yannis Vlamos / gorunway.com image courtesy of style.com. Model: Emilia Nawarecka (NEXT).

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