gnocchi con sclupit

gnocchi con sclupit
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • a handful of sclupit leaves or more if you have
  • onion
  • 6 potatoes
  • as much 00flour (in volume)
  • 2 eggs
  • smoked ricotta
  • sage leaves
  • butter
boil in salted water the potatoes until cooked, mash them, let them cool down, add 2 or 3 whole eggs, and the sclupit leaves you have stewed with some finely chopped onion, and then reduced to a puree. Add as much white flour as the volume of potatoes, then knead them together. Dusting your board with flour make rolls and then cut little gnocchi you'll toss into boiling salted water. When they come to the surface they are ready, tranfer them into a basin with a colander in it under running cold water until cold "inside". Check it biting one.
You can keep them in the fridge for a week.
or serve at once with butter and sage sauce plus smoked grated ricotta
(look at my blog to see the amount of sclupit and the color taken by the dough for 2kg potatoes)

enjoy

http://www.funghiitaliani.it/index.php?showtopic=21019

cuoco Robero recipe

looking for the Italian name for the Friulian "sclupit" I found this interesting link with pics and suggestions for recipes

gnocchi con sclupit

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alt

This recipe was uploaded by madamada

 
 
potato gnocchi with green spring leaves of "sclupit" ??? the English word for it please..........

Method


boil in salted water the potatoes until cooked, mash them, let them cool down, add 2 or 3 whole eggs, and the sclupit leaves you have stewed with some finely chopped onion, and then reduced to a puree. Add as much white flour as the volume of potatoes, then knead them together. Dusting your board with flour make rolls and then cut little gnocchi you'll toss into boiling salted water. When they come to the surface they are ready, tranfer them into a basin with a colander in it under running cold water until cold "inside". Check it biting one.
You can keep them in the fridge for a week.
or serve at once with butter and sage sauce plus smoked grated ricotta
(look at my blog to see the amount of sclupit and the color taken by the dough for 2kg potatoes)

enjoy

http://www.funghiitaliani.it/index.php?showtopic=21019

cuoco Robero recipe

looking for the Italian name for the Friulian "sclupit" I found this interesting link with pics and suggestions for recipes
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