Gnocchi with savoy cabbage and cappuccino sauce is a wonderful and unlikely combination of flavors that work brilliantly together. The dish is a perfect blend of sweet and savory, with the soft and pillowy texture of the gnocchi and the tangy crunch of the savoy cabbage complementing the rich, creamy cappuccino sauce. If you’re in the mood for something different and delicious, give this recipe a try.

Ingredients:

For the gnocchi:

– 2 lbs. potatoes
– 1 egg
– 1/2 tsp. salt
– 2 cups all-purpose flour

For the savoy cabbage:

– 1 head savoy cabbage, thinly sliced
– 1/2 onion, thinly sliced
– 2 garlic cloves, minced
– 2 tbsp. olive oil
– Salt and pepper to taste

For the sauce:

– 1 cup strong espresso
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Chopped parsley for garnish

Instructions:

1. Begin by prepping the potatoes for the gnocchi. Peel and boil them until tender and then mash them until they’re completely smooth. Let them cool slightly.

2. Add the egg and salt to the mashed potatoes and stir until well combined. Gradually add the flour, one cup at a time, stirring until the dough comes together in a ball.

3. On a floured surface, divide the dough into four equal parts and roll each one into a long sausage shape, about an inch in diameter. Cut the dough into small pieces, about an inch long.

4. Roll each piece of dough into a small ball and then gently press them with a fork to create grooves. This will help the sauce stick to the gnocchi.

5. Bring a pot of salted water to a boil. Add the gnocchi to the water, a few at a time, and cook for about two minutes or until they start to float to the surface. Remove them with a slotted spoon and place them on a plate.

6. While the gnocchi is cooking, prepare the savoy cabbage. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and garlic and cook until the onions are soft and translucent, about five minutes.

7. Add the sliced cabbage to the skillet and stir to combine. Cook for about 10 minutes or until the cabbage is tender and slightly caramelized. Season with salt and pepper to taste.

8. For the sauce, combine the espresso and heavy cream in a saucepan over medium heat. Cook until the liquid is reduced by half, stirring frequently.

9. Add the grated Parmesan cheese to the sauce and stir until it’s melted and well combined. Season with salt and pepper to taste.

10. To serve, ladle the cabbage onto plates and top with the cooked gnocchi. Spoon the cappuccino sauce over the top and garnish with chopped parsley.

In conclusion, this recipe for gnocchi with savoy cabbage and cappuccino sauce is a unique and delicious way to enjoy this classic Italian dish. The sweet and savory flavors of the dish, combined with the creamy cappuccino sauce, make this dish truly unforgettable. So why not try it tonight for dinner? You won’t be disappointed.

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