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Sunday dinner inspiration: gluten-free pumpkin, quinoa and hazelnut gnocchi.

1 kg di patate a pasta gialla (patate della val di chiana) 250 g di farina Sale Noce moscata

Di pasta impasta: Gnocchi di patate (Accademia Montersino) e pesto di rucolaIngredienti 1 kg di patate (farinose) 150 g di farina (la mia 0 bio) 120 g di fecola di patate 50 g di uova (1 uovo bio) 20 g di tuorli (1 tuorlo bio) noce moscata sale

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course...

Tris pesto pesto de espinacas y nueces de la India espinaca (sin bordes) anacardos 100 g 40 g 40 g parmesano fina de aceite de oliva sal al gusto pesto con tomates secos, alcaparras y queso de oveja tomates secos en una docena de alcaparras cucharada de piñones 1 cucharada de orégano un poco diente de ajo medio pecorino 50g chilli una sal aceite de oliva poco a gusto

Gnocchi di zucca con fonduta di parmigiano e speck | I Love Cooking