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Couliflower gnocchi on Philadelphia cream and beetroot granita
A refined recipe easy for everyone to make
Couliflower gnocchi :400 gr
Cooked and frozen beetroot: to taste
Put the Philadelphia cheese in a bowl and cover with cling film. Heat in the microwave for 50 seconds and then set aside. To make the beetroot granita you’ll need a cooked and frozen beetroot (it needs to stay in freezer for at least 6 hours).
In a non-stick pan melt the butter, add 100 ml of water and let it boil. Pour in the mamma emma potato gnocchi with couliflower and gently stir for 2 minutes. In a plate make a bed of Philadelphia cream, add the gnocchi on top and decorate with some grated beetroot.
Thanks to chef Alessandro.
3 tips for a perfect plate
How to best prepare Mamma Emma products in 3 simple steps
Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Add the product
Once the sauce and water have returned to temperature, pour in a package of mamma emma product.
Sautee for 3 minutes
Stir gently for about 3 minutes, long enough for the sauce to thicken. If necessary, during cooking, add a little water to soften the product.
Alessandro Tenan, also known as Chef Alessandro Argento, from a very young age loved to spend time in the kitchen with his grandmother preparing traditional Venetian dishes and more.
Before entering the world of professional cuisine, he distinguished himself in the promotion and sale of Italian products abroad where he was able to enrich his sensory experiences with the tasting of different dishes of ethnic and foreign kitchens as well as those of our country.
Ingredients, colors, combinations of flavors, are the key words that distinguish a Chef who came to the world of professional cuisine being able to combine his skills and abilities acquired over the years and in the various previous work activities transforming his passion into a profession.
Alessandro began his journey as private chef, then the great experience at the Feva Restaurant in Castelfranco Veneto (1* Michelin star), where under the care of Starred Chef Nicola Dinato, he refined his experience and knowledge of ingredients and cooking techniques.
Finally the arrival in Master Mamma Emma where he joined the quest of protecting the tradition of homemade gnocchi, made only with natural ingredients, and an evolutionary and innovative cooking technique that enhances the flavor of both the product and the ingredients, thus becoming Resident Chef of the company.
Today he collaborates with the Research and Development department in the design of new products and recipes and at the same time he collaborates in the promotion and demonstration of the company’s products around the world.
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