GNOCCHI VIOLA

  • 600 gr patate viola
  • 160 gr farina 00
  • 1 uovo
  • noce moscata
  • parmigiano grattugiato 
  • burro
  • sale

Lessare le patate in abbondante acqua salata (40 min per patate medie). Se usate la pentola a pressione bastano 5-6 min. Passarle poi nello schiacciatate a fori medi (io non tolgo la buccia, tanto qui si separa da sola). Lasciate intiepidire.

In un recipiente amalgamare tutti gli ingredienti: patate, farina, uovo, noce moscata e sale qb, fino a quando otterrete un composto compatto ed omogeneo. Ricavate dei lunghi serpentelli dello spessore di un dito circa. Allineate i rotoli e tagliate piccoli rettangolini con un coltello cosparso di farina.

Portare a bollore una pentola di acqua, salare e buttare gli gnocchi. Saranno cotti in un paio di minuti, quando saliranno in superficie. Toglierli con la schiumarola dalla pentola e condire a piacere con burro, salvia e parmigiano.

ricettina dal libro Cucina di Resistenza nel Tempo perso, di Anna Prandoni, Gaia Menchicchi, Fabio Zago. L’intero ricavato di questo libro è devoluto alla Croce Rossa Italiana.

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