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Deelish Bakes

Backed gnocchi with Gorgonzola and spinach




Ingredients
* 750g floury Potatoes
* 1 egg yolk, beaten
* 125g plain flour, plus extra for dusting
* salt and freshly ground black pepper
* 50g Parmesan, finely grated

For the Gorgonzola cream
* 250ml single Cream
* 125g Gorgonzola cheese, crumbled into pieces
* 1 pinch freshly grated Nutmeg

To serve
* 50g chopped Walnuts, toasted
* 1 handful leaves of Rocket

Method
1. Clean the potatoes, but do not peel them. Place in a large saucepan, cover with cold water and add a good pinch of salt. Bring the water to the boil and cook the potatoes for 10 minutes. Pour out all but about 4cm of the water and continue to cook on a very low heat. Dont be tempted to stick a knife into them at any stage to see if they are cooked the skins will split. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer, peel and mash until really smooth (but without adding butter and milk).

2. Add the egg, flour and salt and pepper, stirring together to form a soft dough. Turn out onto a lightly floured work surface and knead gently. Divide the dough into four and roll each piece into a long sausage shape about 2cm in diameter and cut each one into 3cm sections. Roll each section into a ball and press it with the tines of a fork to mark the surface. Place in a single layer on a floured baking sheet (the gnocchi can be made in advance up to this point and stored in the fridge for up to 24 hours or frozen).

3 For the Gorgonzola cream Place the cream and Gorgonzola in a small saucepan on a lowmedium heat. Once the cheese has melted, allow the sauce to simmer gently for about 5 minutes. Season to taste with pepper and nutmeg.

4 Bring a large saucepan of water with 1 teaspoon of salt to the boil and then reduce the heat to a simmer and cook the gnocchi in batches for 23 minutes. They will rise to the surface when cooked. Remove each batch of gnocchi from the water drain well and place in a large warm bowl.

5 Preheat the grill to high. Pour the Gorgonzola sauce over the gnocchi and toss. Spoon into heatproof serving bowls and scatter with the Parmesan. Arrange the bowls on a baking sheet and grill the gnocchi for 23 minutes or until the sauce is bubbling and turning golden. Serve immediately, each bowl topped with a grind of pepper and some toasted walnuts and rocket leaves.




April 29, 2011 No comments

Originally uploaded by zapxpxau

1 lb fresh tomato (cored and quartered do not peel)
1 lb strawberries (fresh, stems removed)
1 tsp balsamic vinegar
1 sprig mint

Method
1 In a food processor or blender, puree the tomatoes and strawberries.
2 Add the vinegar and blend again.
3 Chill thoroughly, at least an hour.
4 Garnish with a few mint leaves.

Here is a video recipe of the Tomato Gazpacho:
April 25, 2011 No comments

Originally uploaded by levente_borcsok



Ingredients: 
1 kg shank, 
4 onions, 
6-8 cloves of garlic, 
500ml red wine, 
2 tomatoes, 
1 green pepper, 
1 beef stew cube , 
50g smoked bacon (szalonna), 
2-3 tbsp ground paprika powder, 
2 tsp salt, 
1 tsp pepper 
1 tsp cumin powder
3-5 bay leaves
 
Preparation: 
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale. 
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube. 
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.
April 14, 2011 No comments
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All about delicious yet healthy food, videos, recipes, cooking, culinary, gastronomy, restaurant, chicken, mixed, delicious, dining, party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, whole 30 meal plan, Pastries and Bakery, Crowdfunding projects, new tastes, new experiences Email: deelishrecipes@gmail.com

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