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Gnocchi à la courge et aux pommes de terre Ilaria Brunetti

You know it is always curious, in Baba Bahri, to know a little more about the way you use our ingredients. And above all hungry to try new recipes ! Our magic potion ? The Wild Thyme !

This week we invited Ilaria Brunetti, a talented mathematician and proud representative of the cuisine frioulienne in Paris, sharing her favorite recipe for Gnocchi. A recipe inspired by the Friuli and scented with our Wild Thyme, and Organic ! ☺️☺️☺️ A dish whose pleasure lies in both its preparation and tasting ! 

"I'adooooore gnocchi, and I love them in all states. Any small, I faufilais already hiding in the kitchen of my grandmother to eat them raw ! I like to prepare, I like to eat and I love to share, if if. For me it is memories of cooking with my grandmother and memories of meals, wonderful, in family or with friends. " 

"My recipe, this is a recipe a hybrid, a combination of my grandmother, only to the base of the pumpkin and typical of the mountains of Friuli* with the recipe from my mother potato. A balance between grounding and firmness. "

*Friuli (Friuli in Italian) region is an area of historico-geographical, which corresponds to the Italian provinces current ofUdine, of Pordenone and a part of Gorizia. The historical capital of Friuli is Udine

Preparation time : 30 minutes
Cooking time : 60 minutes
Difficulty : Easy

Ingredients and Recipe for 4 People

    • 400 g of Potatoes bio (variety of Old Bintje or Roseval)
    • 400 g Pumpkin bio (already cleaned)
    • 200 g of Flour 
    • 100 g Butter
    • 1 Egg
    • 10 g Salt
    • 1 tablespoon of Thyme Baba Bahri 🌿
    • 80 g of Parmesan cheese or County, that is very fine-tuned according to your convenience 

Step 1 : Preparation of the squash (bio)

Clean and couper the squash into pieces.
The recommendation of Ilaria would be to choose, ideally, a plank of wood as a work plan. The wood will absorb a little moisture and prevent the squash too much paste. Above all, do not hesitate to flour a little bit of the work plan before you crush the pieces of squash.

Bake in the oven at 180°c for about 45 min. The flesh of the squash should become soft and dry. Cover well with aluminum foil pieces so you do not burn the flesh.

Once cooked, mash the squash with a fork or a "crushes potato" on your work plan.

Step 2 : Preparation of potatoes (bio)

Rinse the potatoes 🥔 (with the skin) and then put them to cook (still with the skin) in a pan in advance of cold water and salt. Use about 10g for 1L of water. 

After about 30 minutes to cook the potatoes. One way to check for doneness is to drag a knife or a fork in the potatoes.

Once cooked, peel the potatoes. Arm themselves with courage and caution because the potatoes are hot ! Overwrite then on the work plan according to the same technique as for the squash.

Step 3 : Work the dough and training of Gnocchi

Mix the squash crushed, and the crushed potatoes and let cool for 5 minutes.

And then forming a well and break the egg 🥚in the center. Beat the egg with a fork and then add in mixing a pinch of salt and flour. The addition of the flour should be done gradually by mixing with a fork and then by hand.

Work the dough gently until it is homogeneous. Please be aware not to work too long the dough at the risk of him getting its moisture and thus become too sticky.

Step 4 : Preparation and cooking of Gnocchi  

Boil a pan of water with a little salt.
During this time, take the dough in your hands, and form the tip of the fingers and on the work plan of the sausages, about 1 cm in diameter. Then cut each sausage into pieces of 1 cm. It's almost finished !  🙂 Then throw it away Gnocchi raw in the boiling salted water and then, as soon as they come to the surface, drain and arrange on your plate. 

Step 5 : Thyme Sauce Wild and Bio 🌿and tasting

Take the butter and melt with Thyme for a few minutes.
Pour over the Gnocchi, and add with the cheese cut into fine shavings.
It is ready ! The Gnocchi can be accompanied by a glass of wine frioulien. For this, Ilaria we made the recommendation of a grape variety typical of the Friuli and Slovenia to know the wine Vitovska of Zidarich. A perfumed wine, and the notes of iodine, rich, with a beautiful
yellow-orange color (due to the maceration) and leads a lot of freshness in the mouth.

Voila, it remains for you to enjoy ! 🙂
For other recipe ideas, have a look at our blog !
And to follow the adventurous culinary of our frioulienne favorite in Paris 🌊🌞 it's happening here 😉
Habib for Baba Bahri

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