{"id":5428,"date":"2026-03-08T18:17:09","date_gmt":"2026-03-08T17:17:09","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5428"},"modified":"2026-03-08T18:17:09","modified_gmt":"2026-03-08T17:17:09","slug":"braised-goat-with-nettle-gnochetti-and-multicoloured-carrots","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/braised-goat-with-nettle-gnochetti-and-multicoloured-carrots\/","title":{"rendered":"braised goat with nettle gnochetti and multicoloured carrots"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Welcome to the world of gno<\/em>c<em>chi <\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredients for 4 servings (cost about 4,5 \u20ac pp)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>800 g boned goat leg<\/li><li>Olio d\u00b4 oliva EV<\/li><li>400 g di patate<\/li><li>50 g flour<\/li><li>50 g nettle leaves<\/li><li>1\/2 litro di brodo vegetale<\/li><li>12 small onions<\/li><li>1 red carrot<\/li><li>1 yellow carrot<\/li><li>the solid part of a can with tomatoes<\/li><li>Prezzemolo fresco<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Gnocchi are a kind of fresh pasta, made with flour and potatoes or with flour and ricotta or with ricotta and spinach or with many other vegetables and herbs. Ready-made gnocchi are also available on the market, but their quality cannot ever reach the handmade ones. But don\u00b4t worry, you follow Democratic Gourmet, a web site who hates ready made products and teaches you to do everything by yourself. <\/p>\n\n\n\n<p>To make potato gnocchi we use the oldest potatoes we have, as we need as much starch as possible and also as low humidity as possible, so that we would have to put as little flour as possible.<\/p>\n\n\n\n<p>Lessiamo le patate per gli gnocchi SEMPRE con la buccia, SEMPRE partendo da acqua fredda e SEMPRE in acqua non salata per circa 40\/50 minuti fino a quando saranno molto molto tenere. Le sbucciamo e ne facciamo una purea. La purea deve essere la pi\u00f9 fine possibile senza parti dure o grumi poich\u00e9 la nostra pasta per gnocchi deve avere una consistenza setosa. Pertanto, \u00e8 obbligatorio passare la purea per i nostri gnocchi attraverso un chinois, in modo da garantire che non rimangano pezzi di patata. <\/p>\n\n\n\n<p>Dobbiamo anche impastare il meno possibile la \u201cpasta\u201d patate \u2013 farina - zucca, in quanto l'eccessiva impastatura rende gli gnocchi elastici e industriali. \u00c8 evidente che \u00e8 vietato l'uso dell'immersione o di qualsiasi altro componente elettrico, se vogliamo che i nostri gnocchi non ci ricordino \u2026\u2026.. gomme da masticare al gusto di patate.<\/p>\n\n\n\n<p>Dobbiamo usare meno farina possibile, in quanto la farina rende gli gnocchi gommosi. S\u00ec, lo so che senza farina l'impasto non pu\u00f2 essere formato a piccoli gnocchi. Ecco perch\u00e9 ne viene aggiunta una piccola quantit\u00e0 di farina. E non preoccuparvi se i vostri gnocchi fatti in casa non hanno una forma perfetta. L'importante \u00e8 che siano gustosi e \u201csoffici\u201d. Quelli industriali contengono molta farina e anche altri stabilizzanti, per poter essere perfettamente modellati. I vostri gnocchi non devono avere questa consistenza. <\/p>\n\n\n\n<p>Un trucco per formare gli gnocchi senza usare molta farina \u00e8 di congelare l'impasto per 30 minuti. La \"pasta\" fredda pu\u00f2 quindi essere tagliata e formata molto pi\u00f9 facilmente.<\/p>\n\n\n\n<p>Another trick is to use &#8220;powders&#8221; instead of watery ingredients, as all problems are provoked by the humidity. What are the powders? Grinded dried ingredients which offer us taste and colour. But we will have a special reference to powders one day.   <\/p>\n\n\n\n<p>The procedure is the following: We put the pur\u00e9e in a bowl with some salt and we slowly add the flour. Especially for today\u00b4s preparation we also add the nettle leaves, blanched, strained, pat dried and trimmed.  <\/p>\n\n\n\n<p>\u0391fter mixing the flour and the potato, we make thin rolls from the dough mixture, which we then cut into small olive-sized pieces. We add flour at the gnocchi, so that they do not stick and we let them rest for more than 30 minutes, so that the moisture is distributed inside them.<\/p>\n\n\n\n<p>Gli gnocchi devono avere una consistenza uniforme e dimensioni relativamente uguali altrimenti alcuni usciranno troppo cotti e altri quasi crudi. <\/p>\n\n\n\n<p>We boil the gnocchi little by little in well-salted and occasionally flavoured water. In total, the potato gnocchi will take about 2-3 minutes to boil. The traditional rule requires that we remove the gnocchi as soon as they rise to the surface of the pot, I leave them a little longer.<\/p>\n\n\n\n<p>Many cooks carve the gnocchi with a fork to make stripes in order to help the sauce stick to the gnocchi. Useful but not necessary in all cases. <\/p>\n\n\n\n<p>Ma iniziamo il nostro piatto.<\/p>\n\n\n\n<p>The day before we salt the goat and we leave it in the fridge. The day after we clean and pat dry it. We cut the meat in pieces and we brown it in olive oil. The browning must be light, otherwise the meat will become too dry, we just want to add some maillard aromas to the whole preparation. We deglaze with the stock and we check the salt. We reduce the heat to minimum and we let the meat simmer for 3 to 4 hours. When it is almost ready we add the solid parts of the tomato and continue for 10 to 15 minutes more.  <\/p>\n\n\n\n<p>Meanwhile, we trim the onions and we trim and cut the carrots in pieces. We steam them both, separately, till tender. We pass them from a cold pan for 1-2 minutes to remove the excessive humidity and to create some Maillard aromas.<\/p>\n\n\n\n<p>We remove the meat from the DO and we bind the sauce by reduction. <\/p>\n\n\n\n<p>Meanwhile in a big pot we bring to boil salted water. When ready, we cook the gnocchi.  <\/p>\n\n\n\n<p>We drain them and we carry them in the DO with the sauce. We add the carrots and we stir carefully. We check the saltiness of the sauce. We lightly heat the onions.  <\/p>\n\n\n\n<p>We put in plates, meat, gnocchi with carrots and sauce and onions, we garnish with chopped parsley and we serve. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-1024x683.jpg\" alt=\"\" class=\"wp-image-5446\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Capra-con-gnochetti-di-ortiche-carote-tricolori-e-cipolinne-e-pomodoro-al-forno-7.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Welcome to the world of gnocchi ingredients for 4 servings (cost about 4,5 \u20ac pp) Salt 800 g boned goat leg EV olive oil 400&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/braised-goat-with-nettle-gnochetti-and-multicoloured-carrots\/\">Continue reading<span class=\"screen-reader-text\">braised goat with nettle gnochetti and multicoloured carrots<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":5445,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[484],"tags":[554,525,1432,1235,505,1433,914,500,497,472,553,481,653,493,483,504],"class_list":["post-5428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-carrot","tag-flour","tag-gnocchi","tag-leg","tag-meat","tag-nettle","tag-olive-oil","tag-onion","tag-parsley","tag-pasta","tag-pepper","tag-potato","tag-salt","tag-stock","tag-tomato","tag-vegetable","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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