Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Pirmont, Italy
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：
Chinese Name：麵疙瘩
Other Names：Gnocchi
Product Description：Gnocchi is an ancient food made from different flours: wheat flour, rice flour, semolina and served with potatoes, dry bread, tubers or various vegetables.
Gnocchi is a kind of simple pasta that is often eaten by Italian and China northerners. It is made of flour and water into a thick dough, and then it is randomly pulled into boiling water or boiled with a spoon. Because it has no fixed shape and is a piece of dough, it is called noodles. pimple. When eating, it is served with vegetables, or noodle soup or dry mix, and there are also ways to eat fried pimples, and the flavors are ingenious and different.
ariations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese,breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Variety：
Supply Season：Supply throughout the year
Storage Method：Put in the refrigerator to refrigerate and eat within the storage period.
#Should Be / Avoided：
No literature report.
*Edible Compatibility：
Common garnishes for gnocchi include melted cream and sage, pesto, and a variety of sauces.
Cooking Skills：how to eat?
Place in boiling water and drain as soon as it comes to the surface.
Gnocchi are usually cooked in salted boiling water and served with a variety of sauces. They are often served as a first Italian course (primo piatto) as a substitute for soup (minestre) or pasta, but they can also be served as a contorno (side dish) to some main dishes.
Knead the dough: Use about 350 grams of all-purpose flour, 200 c.c. of water, and 2 to 3 grams of salt. After adding the flour to the water in batches, knead repeatedly until the dough is mixed and even and does not stick to your hands.
Let the noodles rest for about 30 minutes
Prepare boiling water for cooking dough pieces
Make small pieces: Knead out strips of dough, separate into small pieces with your hands, and gently press out the concave and convex surfaces.
Boiling: Add the dough pieces and turn regularly to avoid sticking to the bottom of the pan.
Notes：With roots tracing back to the 17th century in Italy’s Lombardy region, these small, potato-based dumplings were ingeniously conceived in response to a shortage of wheat. Today, Gnocchi are still meticulously crafted by combining potatoes with flour and salt, ensuring an impeccable consistency and a delicious taste.
Dish：
Slow Cooker Red Sauce Gnocchi
Gnocchi with Castelmagno and toasted chopped walnuts
Ricotta gnocchi with cream and sage
Serving Method：
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
每星期一次預購。供應視乎到貨情況，或會另外發貨。
Suggested Eating Method：
how to eat?
Put it in boiling water and drain immediately after the surface is surfaced.
Noodles are usually cooked in boiling water with salt, and then paired with various sauce. They are usually used as the first Italian dishes (Primo Piatto) as a alternative to soup or pasta, but they can also be used as a Cont '(side dish) for some main dishes.
Rubbing the dough: Use the middle tendon noodle about 350 grams, 200 c.c., 2 to 3 grams of salt, add the water in the flour, and then knead until the dough is mixed and uniformly not to the hands.
Wake -up: After the shed, the wake -up face is about 30 minutes
Prepare to boil noodles
Make small blocks: knead the strip -like dough, separate the small block with your hands, and gently press the uneven surface
Roll: Put it in a dough, turn it regularly to avoid sticking to the bottom of the pot
🥗 Product Category (English)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
