Gnocchi with radicchio and Parmesan cream: an ideal combination for a quick first course. Today, I experimented with a type of gnocchi that cooks without boiling first, but goes directly with the sauce and a cup of boiling water. A fast way to prepare a main course. Today, I prepared them with radicchio, lightly sautéed in a pan, and finished them with my Parmesan cream, which I practically put everywhere. Try to make it yourself, it’s delicious. You will find the link to the recipe here at the bottom.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 723.84 (Kcal)
- Carbohydrates 38.83 (g) of which sugars 4.09 (g)
- Proteins 21.25 (g)
- Fat 54.90 (g) of which saturated 19.74 (g)of which unsaturated 8.61 (g)
- Fibers 2.64 (g)
- Sodium 2,411.62 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potato gnocchi
- 3 oz radicchio
- 1.5 oz Parmesan (cream)
- 1 onion
- 3 tbsp extra virgin olive oil
- 1 cup water
- 1.5 tsp salt
- 1 sprig basil
- 1.75 oz grated Parmesan
- 3.5 tbsp fresh liquid cream
- 1.5 tbsp milk
- 1 pinch nutmeg
Tools
- Pan
- Pot
- Wooden Spoon
- Cutting Board
- Knife
- Jar
Steps
I washed and dried the radicchio. On the cutting board, I divided it into two parts and cut it into julienne strips. In the pan with the extra virgin olive oil, I added the finely chopped onion and let it soften gently. I added the radicchio and, with the lid on, let it cook for 10 minutes. I add the wine and let it evaporate.
I heated the water and, once ready, added it to the pan with the cooked radicchio and raw gnocchi. Still with the lid on, I cooked them for 5 minutes, stirring often.
I turn off the heat and add the Parmesan cream.
I mix for a few seconds and, if needed, add a little more hot water.
I sprinkle with hand-torn basil and serve at the table.
Here are the gnocchi with radicchio and Parmesan cream ready.
Notes
Guys, here is the recipe for PARMESAN CREAM. I tell you, it’s really easy to prepare.
https://blog.giallozafferano.it/vaipinacucina/crema-di-parmigiano/
https://blog.giallozafferano.it/vaipinacucina/crema-di-parmigiano/
FAQ
How long does it take to prepare the Parmesan cream?
To prepare the Parmesan cream, it usually takes 15 minutes, but of course, the time varies depending on the intensity of the flame.
How is Parmesan cream stored?
Parmesan cream is well stored in glass jars and in the refrigerator.
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