Receta del chef Ale de la Nuez
Ingredients
For the gnocchi:
125 g of flour,
Egg
A kg of sweet potato
200 g of Cured Maxorata Cheese with Paprika
For the green sauce:
Half a bunch of coriander
basil medium
Half lemon
40 gr of toasted almonds
a peeled garlic
150 g of olive oil
100 g of Cured Maxorata Cheese with Paprika
For the tomato sauce sauce:
150g onion
75g roasted sweet potato
100g tomato
Thyme, rosemary and basil
Salt
Cured Maxorata Cheese Slices with Paprika
Recipe
For the gnocchi:
Mix the 125 g of flour, the egg yolk, the whole egg, the kilo of baked and peeled sweet potato and the 200 g of Cured Maxorata Cheese with Paprika until it forms a homogeneous and smooth mass. Make the gnocchi in the traditional way. Reserve.
For the green sauce:
Blend half a bunch of coriander, half a bunch of basil, half a lemon, 40 g of toasted almonds, one peeled garlic, 150 g of olive oil and 100 g of Cured Maxorata Cheese with Paprika until you get a fine and homogeneous sauce.
For the tomato sauce sauce:
Sauté 150 g of onion. Add 75g of roasted sweet potato and 100g of tomato, thyme, rosemary and basil. Rectify salt and grind.
Take slices of the Cured Maxorata Cheese with Paprika for the presentation.
