Difficoltà

Intermedio

Preparazione

60 minuti

Porzioni

3-4 persone

DESCRIPTION

What immediately grabs you about this dish is the beautiful color contrast of the bright green and the lively orange. In addition to the autumn colors, the flavors of the seasonal broccoli and carrots make a perfect combination! Ginger gives the dish an unexpected and delightfully zesty quality.

INGREDIENTS

FOR THE GNOCCHI

  • Broccoli florets: 250 g
  • Rice flour: 330 g (+ as needed to flour the pastry board)

  • Salt

FOR THE CREAM

  • Peeled carrots: 5
  • Ginger root: 2 cm
  • Clove of garlic: 1
  • Soy cream: 200 ml
  • Fresh thyme: a few leaves
  • Leek: 3 cm
  • Extra-virgin olive oil

  • Salt and pepper

DIRECTIONS

  1. Clean the vegetables. And peel the carrots.
  2. Bring the salted water to boil in a pan.
  3. Remove the stem of the broccoli with a knife (which you can set aside to make minestrone), keeping only the florets, which should then be placed in a pan and cooked for 6-7 minutes.
  4. After cooking, drain the broccoli and set aside to cool.
  5. In the meantime, prepare the cream by peeling the carrots and cutting them into small pieces. Slice the leek and crush the garlic clove.
  6. Pour the Extra-virgin olive oil into a non-stick pan and add the leek and garlic clove. Sauté them and then add in the carrots and grated ginger root. Add the salt, pepper and fresh thyme leaves. Brown the carrots until soft. Add water as the liquid evaporates.
  7. Once the carrots are soft, place them into the blender bowl and blend until you obtain a smooth, uniform cream with a beautiful orange color. Set the mixture aside.
  8. Now, to make the gnocchi: pour the rice flour into a large bowl and cream the broccoli using an immersion blender. Combine the green broccoli cream with the flour and knead with your hands until the mixture is soft and slightly sticky.
  9. Flour a large pastry board or work surface with some rice flour and take small portions from the mixture and form them into thin circles. If the dough is sticky, add a little flour to the surface.
  10. Cut the roll of dough with the knife to form gnocchi about 1 cm long. Place the gnocchi on the floured surface and continue making the gnocchi until you run out of dough.
  11. Boil some water in a pot with plenty of salt. As soon as it comes to a boil, pour in the gnocchi and cook them until they rise to the surface. Drain them and add them to the carrot and ginger cream in the pan. Place the pan on the stove over low heat and mix all the ingredients well.
  12. Spruce up the dish with a few leaves of fresh thyme, a sprinkling of black pepper and a drop of raw Extra-virgin olive oil.

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