Út, 30. 07. 2013, 12:57

Gnocchi se špenátem a slaninou / Gnocchi with bacon and spinach

Miluju bramborové gnocchi. Častokrát, když jdu do italské restaurace, dávám si právě je. Občas, když jsem ještě byla doma, jsem si je koupila a připravila si k nim nějakou jednoduchou, většinou tuňákovou omáčku (recept zde). Nikdy jsem ale nedělala domácí noky, protože jsem se obávala, že to zabere spoustu času a chutově to zas takový rozdíl nebude. Párkrát jsem dělala třeba šulany s mákem nebo bryndzové halušky, ale přiznám se, že u toho většinou byl Radan a v podstatě se staral o přípravu brambor (loupání, strouhání a tak podobně), takže mi tím vždycky ušetřil spoustu práce. Včera jsem se ale konečně odhodlala gnocchi "úúúúplně sama" vyrobit a vlastně to nebylo vůbec složité ani náročné. Celé to zabralo asi hodinku a půl (včetně vaření brambor a přípravy omáčky) a opravuju se - na chuti je to opravdu poznat. Navíc jsem si spočítala, že příprava vlastních gnocchi vyjde několikanásobně levněji, než kdybych je koupila hotové, což se v drahém Norsku vždycky hodí. Omáčku jsem zvolila jednoduchou, ale třeba se vám jako inspirace bude hodit :).

EN: I love potato gnocchi. Oftentimes, when I go to an Italian restaurant, I order them. Sometimes, when I was still at home, I would buy some at grocery store and prepare simple, usually tuna, sauce to go with them. I would never made homem
ade gnocchi, though, because I would be afraid it would take way too long to prepare them and that the taste wouldn't be so different. I've made some potato dumplings with poppy seeds or bryndza cheese before but I must confess that Radan was usually present and he had helped me with the preparation of potatoes (like peeling, grating and so on), so it doesn't really count. Yesterday, however, I finally decided to do homemade gnocchi "all by myself" and it really wasn't so complicated or difficult as I though. The whole thing took about an hour and a half (including cooking the potatoes and preparation of the sauce) and I changed my mind - the taste is really different and better. Besides, I figured that preparation of homemade gnocchi is several times cheaper that if I would buy them at store which is always useful in expensive Norway. I decided to go with simple sauce but maybe if will inspire you for your own dish. :)

Recept / Recipe

5 porcí / 5 servings
doba přípravy / preparation time: 90min
Gnocchi
4 střední brambory (cca 500g) / 4 medium potatoes (about 500g)
1 žloutek / 1 egg yolk
sůl /salt
150g hladké mouky / 150g plain flour
1/2 lžíce olivového oleje / 1/2 tablespoon of olive oil
1. Brambory pořádně umyjte a v celku, se slupkou, je dejte vařit do vroucí osolené vody. Zabere to asi půl hodiny. 
EN: Wash the potatoes properly and let them cook in salty boiling water (as they are). It will take about half an hour. 
2. Slijte vodu a počkejte pár minut, než brambory trochu schládnou. Potom je oloupejte, nakrájejte na kousky, přidejte půl lžíce oleje a žloutek a udělejte z nich bramborovou kaši, čím míň hrudek, tím lépe. 
EN: Drain the water and wait a few minutes until the potatoes will cool down a little. Then peel them and cut them into pieces, add half of tablespoon of oil and egg yolk and mash them as much as possible (the less lump the better).
3. Mouku smíchejte se solí a přidejte ke kaši. Rukou hněťte dokud nevznikne těsto. To potom rozdělte na kousky, ty vyválejte na válečky a z nich vykrajujte noky. Ve vroucí osolené vodě postupně vařte noky dokud nevyplavou na povrch.
EN: Mix flour with salt and add it to the mash. Knead it all until it will become batter. Then split the batter into pieces, then roll the pieces into rollers and then cut them to make gnocchi. In salty boiling water gradually cook the gnocchi until they rise to the surface. 


Můj zvláštní tvar noku / My "intersting" looking shape of gnocchi :)
Když nemáte normální sítko, musíte si poradit jinak :) / If you don't have a normal strainer, you must come out with something else :)
TIP: Je několik způsobů, jak se gnocchi dají tvarovat. Protože jsem nechtěla nijak zvlášť experimentovat, tak jsem zvolila jednoduchý způsob, když jsem noky prostě jen ukrojila a potom nožem udělala tři čárky. Napadlo mě to v té rychlosti při vaření noků a určitě to není ta nejsofistikovanější způsob. Ale pro začátečníka je to v pohodě :) (Jinak je internet určitě plný zajímavých tipů a triků :))
EN: TIP: There are many ways how to shape your gnocchi. Because I didn't really want to experiment so much, I stayed with making it the simple way by just cutting the batter. But I am sure the internet is full of interesting tips and tricks if you are interested :).

Omáčka / Sauce
200g slaniny / 200g of bacon
200g žampionů / 200g of mushrooms
4 stroužky česneku / 4 cloves of garlic
70g čerstvého špenátu / 70g of fresh spinach
2 lžíce zakysané smetany / 2 tablespoon of sour cream
30g sýru typu cammembert / 30g of cheese, cammembert style
pepř/ pepper
chilli / chili
sůl / salt
pecorino/parmezán na posypaní / pecorino/parmesan cheese for sprinkling
1. Na rozpálené pánvici orestujte slaninu. Část tuku můžete slít. Přidejte žampiony a dva nakrájené stroužky česneku. Až žampiony zmenší svůj objem, přidejte špenát, pepř a chili. Až se spaří i špenát (trvá to jen chviličku), přidejte smetanu, zbytek česneku a cammembert. Promíchejte, přidejte gnocchi, znovu promíchejte a potom už jen dejte na talíř a posypte sýrem. Dobrou chuť. :)
EN: On a hot dry pan roast the bacon. You can remove some of the fat. Add mushrooms and two cloves of chopped garlic. When mushrooms shrink in size, add the spinach, pepper and chili. It only takes minute or two for the spinach to be done. Then add sour cream, the rest of the chopped garlic and Camembert. Mix it all, then add gnocchi and mix again. Then you just put it on the plate, sprinkle with cheese and serve. Enjoy. :)

Komentáře

Napsal(a) Terez sweet melange, Po, 05. 08. 2013, 15:03*

děkuju :) .. děláváš taky domácí? :)

Napsal(a) Anonym (neověřeno), St, 12. 12. 2018, 06:22*

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