Sable savory Parmesan cheese and walnuts
13 recipes
Cream cheese dressing for purple potato dumplings
ingredients
servings
4
Purple potatoes
1000 oz
Type 00 wheat flour
200 oz
Cheese triangle
2 unit
UHT bechamel sauce
100 oz
Parmigiano cheese
20 oz
Shelled walnuts
30 oz
first courses from Italy
Cream cheese dressing for purple potato dumplings
Cream cheese dressing for purple potato dumplings
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Purple potato dumplings for the ingredient used by this particular color
preparation
step 1
Start washing potatoes and baking them in plenty of water, without peeling them. Potatoes will take about 40 minutes to cook in traditional mode or 20 minutes in the pressure pot
step 2
When they are ready, peel them hot, then pass them in the potato crust or in the passoverdure and pick the puree in a bowl.
step 3
Add the flour and knead the ingredients with your hands to have a soft dough. Remember that to have soft potato dumplings you will not have to work too hard to avoid hardening it
step 4
As usual, add the little flour at a time to adjust how much it will be absorbed by the dough.
step 5
Remove the pieces of pasta and make juniper pieces, then truncate the knobs of about 1 cm and mold them on a jumbo or pass them on the fork knife.
step 6
As soon as the dumplings are ready, put on a clean, dust-plated canned duck.
step 7
Your purple potato gnocchi are now ready to be used as expected by your recipe and now go to the preparation of the cheese cream with which to season them, just drained.
step 8
For cheese cream: amalgamate with the two cheese (I chose for myself Stracremosis Bel Paese) with the béchamel and the parmesan, adjusting the salt pepper.
step 9
For extra touch you can add 50 grams of finely chopped walnuts to the cheese cream and incorporate them, it will be your choice.
step 10
Laying the portion of purple potato gnocchi on the plate spread the cheese cream over when they are still smoking and serve very hot.
