Today’s recipe is a little full of carnival, as we make the Crampets. These are a little different, first of all because they are with salt and potato peel.
I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel
Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and they are also lighter.
Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)
They are also fast, because I am determined to get them just before lunch, here’s how:
Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Ricetta: First course
500 g gnocchi
2 medium sized Zucchini
1 clove of garlic
200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
50 g ham (about 1 slice cut slightly high)
50 ml milk
salt to taste
20 g of grated cheese
20 g breadcrumbs
Marjoram to taste
evo oil as required
Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
Cut into small thin ham cubes
At this point you throw the gnocchi in salted water and drain as they are afloat.
Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
Here's the dish is ready, even light enough I would say … 🙂
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