finger food
,
gnocchi recipes
,
mushrooms recipe
,
Pasta
,
ricetta con funghi
Gnocchi in crema di funghi con Sant'Agur
Friday, June 15, 2012
Buongiorno amici! Oggi vi propongo un primo piatto che io ho servito qualche sera fa, come fingerfood in una cena con amici ed è stato un successone. Ora per chi mi legge dall'Italia con i vostri 30 gradi penserà che la mia ricetta è fuori stagione, ma qui nella tiepida Inghilterra con 18 gradi meno di voi, vi assicuro che i funghi ci sono e ci stanno divinamente in questo periodo ! E' una ricetta furba, che si prepara in appena 15 minuti, se come me decidete di utlizzare gnocchi comprati.
Ingredienti per 2 persone o finger food per 6
____________________________________________________________________
English: Gnocchi with mushroom, hazelnuts sauce and S. Agur blue cheese.
Hello there! Today I propose a main course that I have made a few nights ago, as a finger food at my dinner party with some friends and they really love it! For my readers from Italy with theirs 30°C, it could sound a bit strange and out of season, but here in England with a good 18°C less than them, I assure you that the mushrooms are very appropriate in this period! It's a clever recipe that is prepared in just 15 minutes, especially if you decide, as I did, to use gnocchi.
Ingredients for 2 people or as finger food for 6 p.
____________________________________________________________________
In a large pan, sauté a clove of garlic with the washed mushrooms cutted into quarters and then add the soaked mushrooms.
Deglaze with white wine over high heat and when the liquid is absorbed, blend it all together with nuts, half of the S. Agur cheese and cream.
Souté the gnocchi and the sauce for about 3 minutes, this is the time they take to cook! :) Add salt and pepper.
Sprinkle with grated St. Agur cheese and serve.
Ingredienti per 2 persone o finger food per 6
____________________________________________________________________
- 250 g. di gnocchi
- 1 spicchio d'aglio
- 1 cucchiaio d'olio
- 100 gr di funghi freschi
- 10 gr. di funghi porcini secchi rinvenuti in acqua calda
- una manciata di nocciole
- pepe bianco
- sale rosa dell'Hymalaia
- 2 cucchiai di home made panna
- 40 g. di S. Agur
In un'ampia padella, la mia è una Domo, fate rosolare uno spicchio d'aglio con i funghi lavati e tagliati in quattro, unite anche i porcini ammollati.
Fate sfumare con del vino bianco a fiamma vivace e quando tutti i liquidi sono assorbiti spegnete e frullate il tutto insieme alle nocciole, metà del formaggio S. Agur e la panna.
Riversate il composto nella padella di prima, senza necessità di lavarla, unendo gli gnocchi e saltate per circa 3 minuti, questo è il loro tempo di cottura ! :) Salate e pepate.
Impiattate e cospargete con scaglie di Sant Agur.
English: Gnocchi with mushroom, hazelnuts sauce and S. Agur blue cheese.
![]() |
Hello there! Today I propose a main course that I have made a few nights ago, as a finger food at my dinner party with some friends and they really love it! For my readers from Italy with theirs 30°C, it could sound a bit strange and out of season, but here in England with a good 18°C less than them, I assure you that the mushrooms are very appropriate in this period! It's a clever recipe that is prepared in just 15 minutes, especially if you decide, as I did, to use gnocchi.
Ingredients for 2 people or as finger food for 6 p.
____________________________________________________________________
- 250 g. gnocchi
- 1 clove of garlic
- 1table spoon of olive oil
- 100 g mushrooms
- 10 g. dried porcini mushroom soaked in hot water
- a handful of hazelnuts
- white pepper
- Hymalaia salt
- 2 table spoons of home made cream
- 40 g. S. Agur blue cheese
In a large pan, sauté a clove of garlic with the washed mushrooms cutted into quarters and then add the soaked mushrooms.
Deglaze with white wine over high heat and when the liquid is absorbed, blend it all together with nuts, half of the S. Agur cheese and cream.
Souté the gnocchi and the sauce for about 3 minutes, this is the time they take to cook! :) Add salt and pepper.
Sprinkle with grated St. Agur cheese and serve.