![multicolored tagliatelle with fresh sauce multicolored tagliatelle with fresh sauce](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1490217803/orywi29gtd8joo7bgefr.jpg)
multicolored tagliatelle with fresh sauce
first courses from Italy
Dandelion dumplings
Dandelion dumplings
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Dandelion dumplings
Boil the potatoes for about 30 minutes or until they are soft. Do the same with the dandelion, cut it into pieces and continue cooking until it is tender.
Cook the dandelion for at least 15 minutes, pass it with the blender or a minipimer, drain the potatoes and crush them. Combine everything and cool for a few minutes.
Combine flour, some salt and egg and work the dough.
Form 5 or 6 fillets, sprinkle flour if necessary and begin to form gnocchi.
Bring the water to boil, salad and pour the dumplings. Season with grated cheese, butter and sage