Ciao querid@s Garli-maníacos! ¿qué os parece si probamos esta semana, bajo este sofocante "caloret", uno de los platos típicos de la cocina italiana? ¿Sabéis que los mejores acompañamientos del ñoqui suelen ser la salsa de tomate, el queso gorgonzola y la mantequilla, coronados con hojitas de salvia? Y, por supuesto, no olvidéis nuestro truco mágico: […]
30 min
4 pax
Easy
We peel the Big Garlic white garlic cloves and slice them thinly.
We clean the pepper, remove the seeds and cut it into slices.
We slice the green asparagus and set them aside.
We remove the stems from the mushrooms and, if they have dirt, we clean them a little with a damp cloth, then we cut them into four parts.
We put a saucepan on the stove with water and salt and bring it to a boil, at which point we add the gnocchi and let them cook until they start to rise to the surface, a sign that they are cooked.
Drain and set aside.
In another saucepan over medium heat, add a generous drizzle of extra virgin olive oil and sauté the sliced garlic, asparagus, pepper, and mushrooms.
After a few minutes, when the vegetables are slightly tender, add 4 tablespoons of Thai curry cream and sauté the mixture well. At this point, add the well-drained gnocchi, sauté, and remove from the heat.
FINISHED DISH:
On a white or flat plate, according to our tastes, we place the gnocchi in the center of the plate and decorate with a little fresh parsley.
