RECETAS-MAXORATA-ñoquis-de-batata-y-queso-maxorata-chef-ale-de-la-nuez

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.

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