Ingredients:
Gnocchi
2 medium bananas, unpeeled (420g)
1 echo (20 g)
2 puffs of salt (0.8 g)
3 tablespoons of wheat flour (30 g)
1 tablespoon unsalted butter (15 g)
Sauce
1 tablespoon unsalted butter (15 g)
half a small chopped onion (50 g)
1 cup (tea) of dried meat soaked, cooked and shredded (100 g)
half a cup (tea) of cream (100 g)
half a cup (tea) of milk (100 ml)
4 tablespoons grated parmesan cheese (16 g)
2 tablespoons chopped parsley (10 g)
Preparation mode:
In a medium saucepan, place the bananas, cover with water and bring to a boil for 15 minutes, or until the bananas are soft.
Meanwhile, prepare the sauce in a medium saucepan, add the butter and place over medium heat to melt. Add the onion and sauté for 3 minutes, or until golden.
Add the beef jerky and sauté for 2 minutes. Add the cream, milk and cheese, and cook for 5 minutes, or until the sauce thickens. Remove from heat and set aside.
Drain the banana cooking water, peel and, with the aid of a fork or juicer, mash the bananas until obtaining a puree. Book to cool. Add the yolk, salt and, little by little, the wheat flour, and mix until obtaining a homogeneous mass.
On a smooth, floured surface, make strings with the dough and cut the gnocchi.
In a medium skillet, heat the butter and add the gnocchi, little by little, grill over low heat for 2 minutes, or until golden. Remove from heat, drizzle with heated sauce, sprinkle with parsley and serve immediately.
