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Gnocchi with vegetables

Gnocchi with vegetables


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Simple of all. From the package. The vegetables were delicious and the gnocchi gave the consistency of the preparation. I consider that in winter the use of vegetables preserved by freezing is a good alternative. A delight, the small bouquets of broccoli and cauliflower.


Simple, fast and healthy. Some recipes that I love and that my children accept very well are offered below. Perfectly combines vegetables, fruits, & hellip

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Bean soup

Ingredients needed for bean soup:

  • 300 g medium-sized beans
  • 3 l apa
  • 1 l bag
  • a carrot
  • a parsley
  • 1 dried onion
  • 2-3 green onions if it is their season
  • chopped greens
  • lovage
  • 2-3 tomatoes or a tablespoon of broth
  • salt
  • pepper

How to prepare bean soup:

The beans are soaked in water at room temperature in the evening. The next day it is left to boil for a while, then the water is changed (some already prefer hot water, others do not), and it is left to boil, and the water is changed again, a total of 3-4 times. This operation softens the beans and detoxifies them, thus making them more bearable for the stomach. Finally, put the beans in 3 liters of boiling water.

Onions, carrots and parsley are cleaned, washed and grated or finely chopped, as for any soup. If you want an extra taste, you can cook all the vegetables in a little oil, then add them to the bean pot and cook for about 30-40 minutes. Then pour the boror (which can be boiled beforehand), or each sour soup with what he has and what he knows from home. Let it boil for another 10 minutes, put the diced tomatoes or the tomato broth, add salt and pepper, and let it boil for a few more minutes. Add the chives and finely chopped greens and turn off the heat from the stove.


Gnocchi or Nudli as we call them in this area are made like dumplings. Many people do not like to make Gnocchi at home, although it is not difficult at all, especially if we take into account some "rules" :)
1. The ratio of quantity of potatoes - flour, to 300 gr of boiled and mashed potatoes put 100 gr of flour

2. It is preferable to use semolina

3. Immediately after kneading the dough and put it to boil. The longer it stays, the softer the dough and it is harder to work with.

4. Do not boil too many gnocchi at once, we risk sticking to each other.

5. After taking them out of the water, we put them in a large sieve and leave them still for 2-3 minutes, after which we can move them to another bowl and sprinkle them with a little oil.


That being said, let’s do it! :)


Boil the potatoes in their skins, add a little salt to the water. When they are cooked, peel them and crush them like mashed potatoes, then let them cool. Until the potatoes cool, put boiling water in a large pot and add a pinch of salt. Add to the chilled potatoes, flour, egg, butter (lard) and salt. Knead well until it becomes like a dough and break a piece of it, roll on the work table and cut according to the desired size (attention: when boiling it swells a little).
When the water has boiled, add the gnocchi (maximum 15-20). Let them boil until they rise to the surface, then leave them for another minute. Then we take them out with a spoon with holes, we put them in a large strainer, we leave them motionless for 2-3 minutes after which we move them to another bowl and sprinkle them with a little olive oil. We do the same until it ends, only we will pass the next rounds under a stream of warm water.
For the angry sauce (I made the sauce after boiling the potatoes), peel the tomatoes (put them in boiling water for 3-4 minutes, then quickly put them in cold ice water, so they will peel very easily) and cut them into small cubes. We clean and grind the garlic. Heat a little olive oil in a pan, add the garlic and cook for a few minutes. Add the tomatoes and simmer over medium heat until the sauce thickens. I left for about 40 minutes. Season with salt, sugar and ground cayenne pepper.

Serve gnocchi with hot angry sauce, basil and Parmesan cheese sprinkled on top.


Heat the oil in a pan over medium heat. Add onion to pan, carrots, zucchini, celery and garlic. Stir and simmer for 5 minutes, until vegetables are softened.

Add the tomato sauce, then put the lid on and let it boil. After boiling, turn down the heat and keep covered for another 10 minutes. Remove the lid from the heat, then boil for another 5 minutes, until the composition becomes thick. Add the sugar and mix well. Add salt and pepper to taste.

Boil the pasta gnocchi according to the instructions on the package. Drain them well.


Dumplings with stewed vegetables

Dumplings with stewed vegetables from: gnocchi, asparagus, tomato sauce, vegetable soup, garlic, celery, bell pepper, zucchini, carrot, onion, salt, pepper, olive oil.

Ingredient:

  • 350 g dumplings
  • 4 asparagus threads
  • 2 tablespoons tomato sauce
  • half a liter of vegetable soup
  • a clove of garlic
  • a celery stalk
  • a bell pepper
  • a zucchini
  • a carrot
  • half an onion
  • salt and pepper to taste
  • olive oil

Method of preparation:

Finely chop the onion and garlic and sauté. Add the chopped vegetables and sauté until soft.

Pour in the vegetable soup and tomato sauce. Boil the pasta according to the instructions on the box.

Drain the water and toss the vegetables on top. You can garnish with chopped parsley.


Simple and accessible illustrated recipes

The other day I happened to feel like eating something light and that's because it was late and I didn't want to get soaked with bacon, lard on bread or heavy food, plus I didn't even feel very well. A glance in the fridge and the idea came instantly.

1 packet of potato dumplings
2 potatoes
2 carrots
half a celery
1 celery stalk
1 can of peeled tomatoes
1 teaspoon food starch
1 teaspoon olive oil
salt and about a cup of Sichuan pepper palm

I peeled the potatoes and celery and cut them into cubes, carrots and celery topping, cut them into rounds and put them to boil in a bamboo steamer. During this time I also boiled gnocchi according to the instructions on the package. After the vegetables boiled, I transferred them to a pot, put the oil, canned tomatoes and another glass of water. I kept it on the fire for another maximum of 5 minutes, at which point I poured the mixed starch into half a glass of cold water. When the sauce thickened, I took the pot off the heat and put the gnocchi that had boiled, the salt and the Sichuan pepper.


Lamb muscle with gnocchi and vegetables

Remove the meat from the bone and shape it, until only the piece of muscle remains, without any fat. Season with salt, pepper and fresh thyme leaves and roll in a plastic wrap, as best as possible to keep its cylindrical shape. Then it will be cooked by the process called & ldquosous vide & rdquo, ie in liquid medium, with a controlled temperature of 57 degrees, for 45 minutes. After laying, the lamb is finished in a pan with a cube of butter, garlic and fresh thyme, to form a reddish crust on the outside and remain red and tender on the inside.

The brown sauce will be made from the bones and fat left over from the lamb. They are put on the fire in a tall pot, together with fresh thyme and covered with water. Leave on medium heat until the water begins to drop. At the end, add the red wine and leave it on the fire for another 5-10 minutes, to reduce it.

The next step is to prepare the ingredients for the gnocchi.

Peel the potatoes, cut into large cubes and bring to a boil. After boiling, mix with finely chopped cloves, eggs, olive oil, flour and fresh dill and strain until the whole composition becomes the consistency of a dough. From this dough, medium-sized dumplings (like a palm) are made and boiled in salted water. After boiling, brown the dumplings in the pan for a few minutes, with butter flavored with thyme and garlic.

For the marinated beets, clean a medium-sized beet. Cut thin slices and cut, using a metal ring, small discs. These discs are then marinated in olive oil and salt for 10-15 minutes.

For sauteed vegetables, clean the baby carrots and asparagus and blanch. Then sauté in butter for 2-3 minutes, just enough to catch a special gloss and a stronger aroma.

For the carrot puree, clean, cut and boil the carrot pieces. It is then mixed with liquid cream and honey. Before serving, the carrot puree is passed through a very fine sieve, in order to retain all the impurities and pieces left stronger, so that the final texture of the puree is very fine.

The plate is decorated with a baked lamb bone for color and with various micropants.


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Gnocchi with vegetables and tomato sauce

Gnocchi are pasta or dumplings that are usually made from potatoes. This is an economical, simple but impactful recipe. These pastas or dumplings can be cooked immediately, or they can be left to dry for an hour & # 8211 or two and then put in bags in the freezer, for the days when you don't have time or desire to cook. Simply take the gnocchi out of the freezer and boil them in the water that is already boiling. Usually I make a larger amount of gnocchi and stock up on the moments when I'm uninspired, tired or just craving.

Gnocchi can be served with various sauces and vegetable combinations. Today, I present you gnocchi with vegetables and tomato sauce!

Ingredients and preparation for gnocchi with vegetables and tomato sauce

Ingredients for gnocchi:

  • 2 kg of potatoes
  • 100 gr of gray
  • 500-600 gr of flour
  • 1 tablespoon salt
  • Gnocchi modeling flour
  • Optional: turmeric for a yellower color
  • Optional: you can add thyme, basil, oregano to the dough for flavor

Preparation for gnocchi with vegetables and tomato sauce:

I started with the potatoes I washed and boiled them in their skins with a tablespoon of salt. When they were well cooked I turned off the heat, drained the potatoes and let them cool. It is good to boil the potatoes in their skins, so they will not absorb a large amount of water during cooking. When the potatoes were warm and I was able to work with them, I peeled them, ground them well so that they did not remain lumpy and mixed them with flour and semolina. First I mixed the semolina, then the flour. First 400 grams, then I added until I got a not very sticky dough, which I could easily work with. In total I added 500 grams of flour.

The drier the potatoes, the lower the amount of flour they will require.

After I got a good dough, I floured the work surface and divided the dough into four, to make it easier to work. I took the first quarter of the dough, which I cut in half and formed two & # 8222sfori & # 8221. I cut pieces of about 1.5 cm from them as you can see in the picture.


Gnocchi shape:

The traditional form of gnocchi is obtained with the help of a wooden board with ribs. Unfortunately, I don't have such a board, so I'll show you how I played with the dough and how I got some nice shapes. Of course, if you have such a board, the work will be easier.

In the first image I left gnocchi exactly as they were cut. In the second, I shaped them with a fork. The shape in the third image was obtained by rolling the dough between the fingers, and the one in the fourth image, rolling the dough between the palms. At the end I sprinkled gnocchi with flour, covering each piece so that it does not stick together.



Until I finished forming gnocchi, I put a pan with boiling water, then I put a bunch of gnocchi in boiling water and when they rose to the surface I left them for another minute and took them out with a palette with holes.

When they are cooked you can put them directly in the sauce. I heated a tablespoon of oil in which I put some spices: oregano, thyme and chili. I left the gnocchi there until they took on a little color and then I poured the tomato sauce on top and served them with yeast flakes.


This is the simple option, but just as easily you can prepare some vegetables to accompany these gnocchi with tomato sauce.

The recipe for the tomato sauce can be found here:

Vegetables used:

  • 1 zuchinni
  • 200 g of green asparagus
  • 150 g of peas
  • 1/2 leek
  • A piece of celery (about 100 gr)
  • Salt and pepper to taste

I smothered all these vegetables in a tablespoon of oil and half a cup of water until they were soft.

I served browned gnocchi in the pan with a little oregano, with a few tablespoons of sauce on top and plenty of vegetables. Nothing else was needed!



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