Black cabbage gnocchi, pecorino cheese fondue, bacon and walnuts
Procedure
- 500 g Potatoes
- 100 g Flour
- 150 g black cabbage
- Egg
- 25 g Butter
- 25 g Flour
- 250 ml Latte
- 120 g Pecorino
- Jowls
- Nights
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
- We begin by cutting the potatoes into small pieces, then proceed to clean the cabbage, removing the inner rib and leaving only the leaves. Let's cook...
We start by cutting the potatoes into small pieces, then we proceed by cleaning the cabbage, removing the internal rib and leaving only the leaves.
Steam the potatoes (or boil them) for about ten minutes, then let them cool. Meanwhile, cook the cabbage in a pan with a drizzle of extra virgin olive oil and a little water.
Take the blender jug and add the drained cabbage and an egg and blend.
In a bowl, combine the flour, kale mixture, and mashed potatoes, season with salt, and knead. Dust the pastry board with semolina and shape the dough into little snakes, which will become the gnocchi.
Now for the sauce: for the pecorino fondue, melt the butter in a small saucepan, add the flour, and whisk. Add the warm milk, stirring constantly until thickened. Once the sauce reaches the desired consistency, add the pecorino and nutmeg.
In a pan, we sweat the guanciale petals until it becomes crispy.
Cook the gnocchi in plenty of salted water for about 3-4 minutes after boiling, season with the fondue, bacon, and walnuts.
