{"id":5284,"date":"2012-08-10T11:13:52","date_gmt":"2012-08-10T10:13:52","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=5284"},"modified":"2021-06-16T16:15:26","modified_gmt":"2021-06-16T15:15:26","slug":"gnocchi-al-basilico","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2012\/08\/gnocchi-al-basilico\/","title":{"rendered":"Gnocchi al Basilico"},"content":{"rendered":"

Ingredienti<\/strong>
\n– 500 g di patate a pasta bianca
\n– 10 g di foglie di basilico
\n– 100 g di farina
\n– sale
\n– 150 g di pomodorini
\n– 2 spicchi d\u2019aglio
\n– 2 cucchiai d\u2019olio extrav. di oliva
\n– 10 g di pinoli
\n– ricotta salata
\n
\nPreparazione<\/strong>
\n– Lavare le patate sotto acqua corrente e sbucciarle.
\n– Cuocerle a vapore per 40 minuti, oppure lessarle in acqua salata per 30 minuti.
\n– Appena cotte ritirarle e passarle allo schiacciapatate ancora bollenti in un\u2019ampia ciotola. Fare raffreddare.
\n– Nel frattempo selezionare le foglie di basilico, lavarle e tritarle finemente con la mezzaluna su un tagliere.
\n– Unire alle patate schiacciate la farina ben setacciata, un pizzico di sale, il basilico tritato (tenendone da parte un cucchiaino per il condimento) ed impastare rapidamente fino ad amalgamare gli ingredienti.
\n– Dividere la pasta in quattro parti e lavorarle una per una.
\n– Sulla spianatoia ben infarinata lavorare una parte della pasta fino ad ottenere un rotolino di un paio di centimetri di diametro. Tagliare con un coltello dei pezzetti da due centimetri e disporli su uno strofinaccio infarinato facendo attenzione a che non si tocchino fra loro, altrimenti si attaccano.
\n– Terminata la preparazione degli gnocchi lavare i pomodorini, tagliarli a spicchi e metterli in una capace ciotola, piuttosto ampia. Condirli quindi con il basilico rimasto, un pizzico di sale, l\u2019aglio spellato ed affettato, l\u2019olio.
\n– Tostare, in un padellino antiaderente, i pinoli fino a farli ben dorare.
\n– Lessare gli gnocchi in abbondante acqua salata e, man mano che affiorano in superficie scolarli e metterli nella ciotola dei pomodorini girando molto delicatamente.
\n– Servire immediatamente con i pinoli tostati ed una grattugiata di ricotta salata<\/p>\n

Barbara Farinelli \u2013 www.lospicchiodaglio.it
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Ingredienti – 500 g di patate a pasta bianca – 10 g di foglie di basilico – 100 g di farina – sale – 150 g di pomodorini – 2 spicchi d\u2019aglio – 2 cucchiai d\u2019olio extrav. di oliva – 10 g di pinoli – ricotta salata<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[2095,2093,2096,1977,2097,2094],"class_list":["post-5284","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-cucinare-con-basilico","tag-gnocchi-al-basilico","tag-idee-piatti-con-basilico","tag-primi-piatti-estivi","tag-ricette-vegetariane","tag-varianti-di-gnocchi"],"yoast_head":"\nGnocchi al Basilico – Agriturismi.it %<\/title>\n<meta name=\"description\" content=\"Gnocchi al Basilico – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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