Another fun preparation with people connecting from Greece, New Zealand and Australia!
It’s incredible how this is so easy now, to connect on a screen, to share from faraway… sometimes technology is overwhelming but we would feel a lot worse without this during this period!
Things are slowly getting better, so let’s pray and hope that it will be over soon. I will try to keep you company as long as I can!
Enjoy this delicious version of gnocchi, instructions below!
Irene
Tuscany Accommodation and Local life experience:
www.iamtuscany.com
Instructions
(from the blog of Emiko Davies:
Boil or steam (I prefer steaming) the carrots until tender, then squash them with a fork or a potato masher until you get a mash. Let cool. In a separate bowl, mix the ricotta, egg yolk, flours and parmesan cheese until just combined (try not to play around too much with the mixture to avoid it from eventually getting too chewy). Add the cooled carrot mash and season with salt and nutmeg.
With two tablespoons, make quenelles out of one tablespoon of the mixture (if you can’t get these right you can also simply roll them into ping pong sized balls), placing them on a lightly floured surface until you’ve finished. Heat a large pot of salted water to boil and drop in the gnocchi. Give a gentle stir to make sure they are not stuck to the bottom of the pot. Let boil for several minutes, when they begin to float they are ready. Reserve some of the liquid from boiling, and strain the rest. Set aside while you prepare the sauce.
Prepare a sage and butter sauce, which should take you about 3 minutes at the most. Melt the butter in pan and allow to colour slightly. At this point, add the sage and then some of the reserved cooking liquid to create a sauce that you just want to coat the gnocchi. Let it reduce for a couple minutes, then add the gnocchi to the pan, season and divide onto plates. Serve with freshly grated parmesan cheese.
Buon Appetito!