Balsamic dressing, an opportunity to make your original carrots gnocchi. Enrich your dish with a balsamic dressing of Modena.
Would you like to create a dish easy and tasty?
Ingredients 4 people amount:
300 g (10.56 oz- 0.66 lb) of carrots , 3 little pieces of butter , 1 big potato , 1 tuft of fresh mint , 2 cups of 00 wheat ,3 spoons of extra-virgin olive-oil ,1 egg , 1 onion , 10 little round tomatoe, 1 yolk , 100 g (3.52 oz- 0.22 lb) of grated Parmesan cheese, basil, butter, salt, pepper, , 1 tea-spoon of sugar , 2 spoons of original Balsamic Vinegar of Modena PGI for the balsamic dressing.
Peel off carrots and potato, boil them in salt water and keep boiling water after straining it off from vegetables.
Crush vegetables together to obtain a dense mixture.
Add wheat, egg, yolk, salt, pepper and 50 g (1.76 oz- 0.11 lb) of grated Parmesan cheese. Blend well.
Sprinkle a chopping-board with wheat and divide the mixture into small balls.
Roll balls out to obtain long cylinders. Form many little gnocchi (about 2 cm long) cutting cylinders with a sharp knife.
Chop up onion and let it fry slightly with oil and butter. Add water until onion becomes transparent.
Salt and pepper. Clean the tomatoes, divide them into halves and clean off seeds. Mince them and add them to onion. Sprinkle with sugar and add the original Balsamic Vinegar of Modena.
Let it cook and add water if necessary, until you obtain a tomato confit.
In the meanwhile, boil gnocchi in abundant salt water and strain off water when they come to the surface.
Mix gnocchi with vegetables sauce with balsamic dressing. Let them fry quickly, then add basil and mint.
Season with butter and grated Parmesan cheese left over, then take off from fire and serve immediately.