Vegan Mountain Gnocchi
#gnocchi #mountain #veg
Sara Nicolosi and Cinzia De Lauri, Chefs of Altatto Bistrot in Milan, will guide you to discover a special dish: Gnocchetti di Montagna, already vegetarian in themselves, to transport them into the vegan alternative!
The preparation of the dish is designed to "not make you feel the lack" of any element, showing how you can create delicious and tasty dishes by following the right precautions.
What are you waiting for? Tie on your apron! 🌱
00:17 INTRODUCTION
FOR THE COMPLETE RECIPE 👇
Ingredients for 4 people (tasting portion)
For the gnocchi:
00 flour - 250 g
Salt - 15 g
Water - 130 g
Finely chopped fresh sage - 20 g
For the potato cream:
Potatoes (boiled and toasted in the oven) - 115 g
Cream - 115 g
Soft butter - 15 g
Salt - 3 g
For the vegan potato cream:
Potatoes (boiled and toasted in the oven) - 115 g
Almond milk - 115 g
Corn starch - 20 g
Salt - 3 g
For the puffed buckwheat:
Buckwheat - 25 g
Sunflower seed oil - to taste
For the fried sage:
Sage leaves - 30
Sunflower oil - to taste
For the vinegar glaze:
Vinegar - 80 g
Sage leaves - 8
Juniper berries - 2
Sugar - 30 g
For the classic manteca:
Butter - 50 g
Garlic cloves - 4
Sage leaves - 5
Matured Bitto - 30 g
Young Casera - 30 g
For the vegan manteca:
Extra virgin olive oil - 50 g
Garlic cloves - 4 number
Sage leaves - 5
Small cauliflower - 1/2
Download the recipe book here 👉 https://ac.academia.tv/ricettario_gno...
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