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Beet gnocchi with asiago fondue, breadcrumbs and chives
An original and colorful dish to share with friends and family
Beet gnocchi:400 gr
Fresh cream:100 ml
Fresh Asiago cheese:75 gr
Old bread:70 gr
Chives: to taste
Heat the fresh cream in a saucepan and then add the Asiago cheese cut in cubes. Stir gently for 10 minutes and mix with a blender. Set aside your Asiago fondue. Now mix in a blender the old bread to make the breadcrumbs and heat in a pan with a tablespoon of olive oil until crispy. In a non-stick pan melt the butter and add half glass of water. Let it boil.
3 tips for a perfect plate of gnocchi
How to best prepare Mamma Emma gnocchi in 3 simple steps
Make your own sauce Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
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