{"id":2823,"date":"2011-09-26T09:00:30","date_gmt":"2011-09-26T08:00:30","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2823"},"modified":"2011-09-26T09:00:30","modified_gmt":"2011-09-26T08:00:30","slug":"gnocchi-di-zucca-burro-e-salvia","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/09\/gnocchi-di-zucca-burro-e-salvia\/","title":{"rendered":"Gnocchi di zucca burro e salvia"},"content":{"rendered":"

\"gnocchi\"<\/a>Ingredienti<\/strong>:
\n\u2013 400 g di polpa di zucca (circa 500 g di peso lordo)
\n\u2013 sale
\n\u2013 100 g di farina
\n\u2013 1 uovo
\n\u2013 20 g di Parmigiano Reggiano
\n\u2013 20 g di burro
\n\u2013 4 foglie di salvia<\/p>\n


\n<\/strong><\/p>\n

Preparazione<\/strong>:
\n\u2013 Lavare la zucca sotto acqua fresca corrente e tagliarla a met\u00e0. Eliminare i semi ed i filamenti aiutandosi con un cucchiaio. Tagliarla a pezzetti e sbucciarla.
\n\u2013 Se \u00e8 molto spessa tagliarla a fette alte 1 centimetro e metterle su una teglia foderata con un foglio di carta da forno.
\n\u2013 Cospargere con un pizzico di sale ed infornare a 160\u00b0 C per 30-35 minuti. Per capire se la zucca \u00e8 pronta schiacciarla con una forchetta: deve essere tenera e spappolarsi.
\n\u2013 Sfornare e farla raffreddare.
\n\u2013 Schiacciare la zucca con una forchetta fino ad ottenere un composto cremoso e metterla in una ciotola.
\n\u2013 Unire la farina, l\u2019uovo, il Parmigiano grattugiato ed amalgamare.
\n\u2013 Su un tagliere di legno ben infarinato lavorare una parte del composto fino ad ottenere un rotolino di un paio di centimetri di diametro. Tagliare con un coltello dei pezzetti da due centimetri. Disporli su uno strofinaccio infarinato facendo attenzione a che non si tocchino fra loro, altrimenti si attaccano.
\n\u2013 Attenzione: usare meno farina possibile, altrimenti gli gnocchi diventeranno molto duri. Lavorare piccole porzioni di impasto alla volta.
\n\u2013 Sciogliere il burro in una capace padella assieme alle foglie di salvia.
\n\u2013 Lessare gli gnocchi in abbondante acqua salata a bollore, ritirandoli con una ramina direttamente dentro la padella del condimento messa su fiamma bassa.
\n\u2013 Saltare gli gnocchi nella padella del condimento per qualche minuto e servire con altro Parmigiano grattugiato<\/p>\n

Barbara Farinelli \u2013 www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: \u2013 400 g di polpa di zucca (circa 500 g di peso lordo) \u2013 sale \u2013 100 g di farina \u2013 1 uovo \u2013 20 g di Parmigiano Reggiano \u2013 20 g di burro \u2013 4 foglie di salvia<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[873,872,874,518],"class_list":["post-2823","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-burro-e-salvia","tag-gnocchi","tag-ricette-zucca","tag-zucca"],"yoast_head":"\nGnocchi di zucca burro e salvia – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Gnocchi di zucca burro e salvia – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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