Thursday, cheese and bresaola gnocchi: creamy, light, and irresistible
The cheese and bresaola gnocchi are exceptional! Succulent and delicious, no one can resist the urge to take at least a forkful right away.
Cheese and Bresaola Gnocchi are amazing! Inviting and simply irresistible, they're a quick and easy first course that everyone loves. Light and delicious, they melt in your mouth from the first bite, pampering your palate with their fabulous flavor. Make them this way, and you'll have them on the table in just 2 minutes. What more could you ask for?
Super easy and quick to prepare, they're so delicious you'll only be able to stop eating them once they're gone, never before. Light and unparalleled, serve them hot and you're sure to impress. Ideal for a family dinner, they're also excellent for lunch with relatives and friends. Anyone can make them easily and with very little effort—even those who are cooking for the first time—and they're always an unforgettable feast that nourishes without weighing you down.
Cheese and Bresaola Gnocchi: Here's How to Make The Perfect One
Gnocchi with cheese and bresaola are amazing! Delicious and delicious, they're the must-have first course this Thursday. A must-try on this day of the week, gnocchi are always one of the kids' favorite foods. Prepare them this way, and they disappear from the plate in a flash because they're simply sensational. So, if you can, make at least a handful extra so you can satisfy all the requests for seconds.
- Instruments
- a pot
- a colander
- a wooden spoon
- a bowl
- a non-stick pan
- Ingredients
- 160 g of potato gnocchi
- 30 g of ricotta
- 20 g of bresaola cut into very thin slices
- a drizzle of semi-skimmed milk
- a sprig of fresh parsley
Gnocchi with cheese and bresaola, method
Place a pot of water on the stove and bring to a boil. Season with salt and cook for a few minutes until the liquid starts bubbling again. Now add the gnocchi and cook for two minutes until they float to the surface.
Meanwhile, place the robiola in a bowl and fluff it with a fork. Heat the milk in a small saucepan, then add the softened robiola. Stir the two ingredients carefully with a wooden spoon and cook over very low heat until the cheese cream reaches the desired consistency. After the required time, drain the cooked gnocchi and toss them in a nonstick pan with the cheese cream. Add the finely chopped bresaola and season with chopped parsley. Mix all the ingredients thoroughly and serve the cheese and bresaola gnocchi while still warm.
