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    Gnocchi with Hokkaido

    Gnocchi with Hokkaido

    A recipe from www.samieze.com

    In today's article I not only present a simple recipe for purple gnocchi with pumpkin, but also an ingredient that I have not wanted to do without in my kitchen for a few weeks. 

    Flor de Sal d'Es Trenc is a Mallorcan sea salt that is available in its natural state or mixed with other flavours, allowing you to create delicious accents in your kitchen with little effort. The traditional salt production in Es Trenc, in the southeast of Mallorca, can look back on a centuries-old history. Already in the 4th century B.C., Romans and Phoenicians began to extract Mallorca's "white gold". Today Es Trenc is mainly known for its beautiful, kilometre-long sandy beach, but salt is also still extracted according to old traditions.

    MORE THAN A MIXTURE OF SPICES

    I got to know the salts at the end of last year at a blogger dinner at the Ellington Hotel in Berlin. At that time they were served with fresh bread with butter and I immediately noticed the good and fine taste. Normally I'm absolutely not a fan of spice mixtures and the like - except of course something like curry pastes. On the one hand I prefer to create an individual taste with my own repertoire of spices and on the other hand I find that they often taste very artificial. The latter does not apply to the salts of Flor de Sal d'Es Trenc at all. The aromas of the salts are intense and taste very natural. The intensity also contributes to the fact that they are very rich, which is of course an important point, especially considering the price.

    FROM ROSE TO BLACK OLIVE

    I use salts either when things have to be done quickly or also to give a special touch to simple dishes. One example is potatoes with curd cheese - a dish from childhood. Here I add the salt Mediterranea to the curd cheese, which gives it the taste of marjoram, oregano, rosemary and thyme. The herbs also come directly from the island. Besides the herbal salt, Olivas Negras, which I also used in today's dish, and Boletus, which contains a variety of dried mushrooms, are among my favourites. Dishes to which the mentioned salts are particularly suitable are for example oven vegetables, simple green salads, fried vegetables and pasta or gnocchi. If you like to mix sweets with salty ones, you might like hibiscus or orange&chili. I have combined the latter with a chocolate tart for the holidays, for example.

                                     
                                     

    INGREDIENTS

    • 1kg purple potatoes (normal ones work too)
    • 400g flour
    • 1 egg
    • 3 tsp Flor de Sal d'Es Trenc Olivas Negras
    • 1 small Hokkaido pumpkin
    • 2 large onions
    • 4 cloves of garlic
    • 1 tsp honey
    • 3 tablespoons tomato paste
    • 3 tablespoons of olive oil
    • 1 tablespoon margarine
    • 50ml white wine
    • Flor de Sal d'Es Trenc Mediterranea

    Step 1: Boil potatoes

    For the gnocchi, first clean and cook the potatoes until they are done. Then lay the potatoes on kitchen paper and dry them for about 30 minutes until you peel them.

    Step 2: Prepare the dough

    Mash the potatoes (do not mash them!) and knead them with the flour, egg and 3 teaspoons of Flor de Sal d'Es Trenc Olivas Negras to a dough. Let the dough rest in the refrigerator for about 30 minutes.

    Step 3: Forming and cooking gnocchi

    The best way to make gnocchi is to form snakes from the dough, cut them into portions with a knife and then shape them with a fork to achieve the typical gnocchi shape. Bring water to the boil and salt. Let the gnocchi boil until they rise - altogether the gnocchi should only be in the boiling water for a few minutes.

    Step 4: Fry the pumpkin

    For the pumpkin, heat oil and margarine in a pan and fry onions and garlic with a little garlic. Then add the pumpkin and fry it until it becomes slightly soft. Then deglaze with white wine and add tomato paste and a little of the gnocchi's cooking water.

    Step 6: Arrange and refine

    Fry until the pumpkin is soft and the liquid has almost completely disappeared. Then add the gnocchi and fry them briefly so that they also develop light roasting aromas. Then remove from the heat and season with a little chilli and Flor de Sal d'Es Trenc Mediterranea. Pecorino cheese and a dash of lemon goes well with it. Enjoy it!



    This article first appeared on www.samieze.com


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