Gnocchi is yet another classic of Italian cuisine that never goes out of style, and there are even those who don’t give up savoring this delicacy every day of the 29th of each month, “Gnocchi da Sorte”, they say it attracts money. Superstitions aside, the truth is that the dish is very tasty and goes well with green leaf salads and a good dry red wine.
Come on, preparing this recipe is very easy!
Ingredients:
- 1 Tablespoon(s) chopped fresh thyme
- 1 Colher(s) of chopped fresh salsa soup
- 1 Tablespoon(s) chopped fresh basil
- 2 Chicken broth tablet(s) dissolved in milk
- 500 ml of hot skimmed milk
- 6 tablespoon(s) of wheat flour (flat)
- 16 Slice(s) of Zero Panco Bread
- 1 pack of grated parmesan cheese
- 1 pinch(es) of nutmeg
- 1 Colher(s) of salt coffee
- 1 egg unit(s)
- 2 tablespoon(s) extra virgin olive oil (dressing)
- 2 Tablespoon(s) red quinoa grains (sauce)
- 1 package grated parmesan cheese (sauce)
- 1/2 cup(s) of water tea (sauce)
- To taste salt, white pepper and lemon (sauce)
- 1 kilo(s) of chicken breast fillet, cut into cubes (sauce)
- 1 Tablespoon(s) plain natural yogurt
- 4 Cloves of garlic, minced (sauce)
- 1/2 bunch(s) chopped fresh parsley (sauce)
- 1/2 bunch(s) chopped fresh basil (sauce)
Preparation mode:
Chop the slices of bread, place them in a bowl, add the hot milk already with the chicken broth dissolved, the salt, the nutmeg. Mix well and let rest for 10 minutes. Add the rest of the ingredients and mix everything very well until the dough is very uniform and let the dough rest a little longer.
Put the water to boil. The amount should be three times the amount of dough. Take the reserved dough, make rolls and cut into 1 cm pieces. Put them in boiling water and when they start to rise, drain the water and add your favorite sauce. The suggestion for this recipe is the Pesto Sauce (recipe below).
Tip: the dough can be frozen
Pesto sauce
Ingredients:
- 1 kg of chicken breast fillet cut into cubes;
- 4 crushed garlic cloves;
- 1/2 pack of fresh basil;
- 1/2 pack of fresh parsley;
- 2 tablespoons of red quinoa in grains;
- 2 tablespoons of extra virgin olive oil;
- 1 pack of grated parmesan cheese;
- Salt, white pepper and lemon to taste;
- 1/2 cup (tea) of water
Preparation mode:
Season the chicken cubes with salt, pepper and lemon. In a non-stick skillet, grill the chicken cubes with a spoonful of olive oil until lightly browned. Add the garlic and leave for another minute, remove them from the skillet and set aside.
Process the parsley, basil, grated cheese, water and the rest of the oil in a blender. Put the beaten sauce in the frying pan, heat for 3 minutes, add the chicken cubes and leave for another minute and add 1 spoon of red quinoa. Add the sauce to the gnocchi and decorate with the rest of the quinoa and parsley and basil leaves. Serve immediately and bon appétit.
