{"id":5456,"date":"2023-02-08T14:37:17","date_gmt":"2023-02-08T13:37:17","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5456"},"modified":"2023-02-08T14:37:22","modified_gmt":"2023-02-08T13:37:22","slug":"squash-gnocchi-with-sage-butter-sauce","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/squash-gnocchi-with-sage-butter-sauce\/","title":{"rendered":"gnocchi di zucca con burro e salvia"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>La combinazione zucca-burro-salvia \u00e8 semplicemente magica!!!<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 4 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sale<\/li>\n\n\n\n<li>250 g di polpa di zucca<\/li>\n\n\n\n<li>250 g di patate<\/li>\n\n\n\n<li>100 g di farina<\/li>\n\n\n\n<li>1 uovo<\/li>\n\n\n\n<li>1 spicchio d'aglio<\/li>\n\n\n\n<li>80 grammi di burro<\/li>\n\n\n\n<li>Foglie di salvia fresca<\/li>\n\n\n\n<li>40 gr di parmigiano reggiano<\/li>\n\n\n\n<li>Pepe nero <\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>In commercio si trovano gnocchi gi\u00e0 pronti, ma la loro qualit\u00e0 non pu\u00f2 mai raggiungere quelli fatti a casa. Oggi prepareremo gli gnocchi con patate e zucca. Seguiremo le stesse regole e lo stesso procedimento con gli gnocchi di patate. <\/p>\n\n\n\n<p>Per prima cosa arrostiamo la zucca (tagliata a pezzi) a 170 C, in una teglia con coperchio. Vogliamo che la zucca sia molto molto tenera, senza punti \u201cbruciati\u201d che creerebbero dei grumi. Quindi, contate circa 40-50 minuti. Togliamo la zucca dal forno, poi la mettiamo in un colino e con un pestello cerchiamo, pressandola, di togliere pi\u00f9 liquido possibile. Facciamo sciogliere molto bene la zucca rimasta<\/p>\n\n\n\n<p>Nel frattempo lessiamo le patate. Nel burro soffriggiamo anche uno spicchio d'aglio, schiacciato e con la buccia. Quando diventa dorato lo togliamo e friggiamo le foglie di salvia.<\/p>\n\n\n\n<p>Utilizziamo le patate pi\u00f9 vecchie che abbiamo, poich\u00e9 abbiamo bisogno di pi\u00f9 amido possibile e anche di meno umidit\u00e0 possibile, in modo da dover mettere meno farina possibile.<\/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>Quindi, quando la purea e la zucca sono preparate le mettiamo in una ciotola con un po' di sale e pian piano aggiungiamo la farina e l'uovo sbattuto.<\/p>\n\n\n\n<p>Facciamo dei cordoni sottili e gli tagliamo a pezzetti della grandezza di un'oliva grande. Con una forchetta facciamo delle strisce sulla loro parte superiore. Aggiungiamo la farina agli gnocchi, in modo che non si attacchino e li lasciamo riposare per pi\u00f9 di 30 minuti, in modo che l'umidit\u00e0 si distribuisca al loro interno.<\/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>Lessiamo gli gnocchi pochi alla volta in acqua ben salata. In totale, gli gnocchi impiegheranno circa 2 minuti a bollire. La regola tradizionale vuole che togliamo gli gnocchi appena vengono alla superficie, io li lascio ancora un po'.<\/p>\n\n\n\n<p>Li scoliamo e li portiamo in padella con il burro all'aglio e la salvia. Mescoliamo accuratamente gli gnocchi e li mettiamo nei piatti. <\/p>\n\n\n\n<p>Aggiungiamo del parmigiano grattugiato finissimo e del pepe nero e serviamo. <\/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\/Gnocchi-di-zucca-con-burro-e-salvia-4-1024x683.jpg\" alt=\"\" class=\"wp-image-5485\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gnocchi-di-zucca-con-burro-e-salvia-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>The combination squash-butter-sage is simply magic!!! ingredients for 4 servings (cost about 4 \u20ac pp) Gnocchi are a kind of fresh pasta, made with flour&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/squash-gnocchi-with-sage-butter-sauce\/\">Continue reading<span class=\"screen-reader-text\">gnocchi di zucca con burro e salvia<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":5484,"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":[522,525,488,1432,1124,472,553,481,578,653,978],"class_list":["post-5456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-butter","tag-flour","tag-garlic","tag-gnocchi","tag-parmigiano","tag-pasta","tag-pepper","tag-potato","tag-sage","tag-salt","tag-squash","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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