Vegetable cous cous with fish balls
first courses from Italy
spicy beet gnocchi with roasted almonds and cream Sexy veg
spicy beet gnocchi with roasted almonds and cream Sexy veg
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This recipe is not simple to achieve more, but the result will make you happy and they are so beautiful to see that it is really worth it!
preparation
prepare first
Sexy spicy beet gnocchi
step 1
Cut the zucchini into cubes and roast them with a wire dolio at 200 degrees until soft and colorful.
step 2
Prepare now for the cream that will need to rest for about unoretta thicken. Put the oil in a saucepan and heat over medium heat then remove from heat and add the flour, stirring with a whisk.
step 3
Now stir in the milk gradually to avoid lumps and continue stirring over medium heat until the cream has thickened.
step 4
Once cooked zucchini, shake it in a blender or in a small blender with mint, salt and cream.
step 5
You can blend until the texture is entirely homogeneous or leave some small piece of visible mint.
step 6
The color will be a very delicate green, but if you want to make it more turned on you can use the spinach juice obtained by pressing two handfuls of spinach in a centrifuge.
step 7
Let stand for unoretta cream for a denser texture.
step 8
You can cook the gnocchi on the previous day or even a few hours before. At the time of having to serve scaldateli in a pan with a little oil and turn them using a spatula so as not to ruin them.
step 9
Serve the dumplings by distributing some tablespoon of cream on the bottom, over the gnocchi, and supplemented with almonds or pistachios into slices that you can toast for a few minutes in the pan.