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GNOCCHI with artichoke cream, black truffle and fresh thyme LESSINIA

Yesterday afternoon I did a little 'spare weekend from my pro-pusher Fruit & Vegetable and Pepi has addocchiato artichokes. I had to buy them, as I could not please her?

In fact it is a vegetable that I do not buy often, a bit 'out of laziness, partly' cause I always seem to throw away too much 'matter', but I'm so greedy sometimes worth a little effort! Actually I had really wanted, a little 'to blame for the clumsy cook !

This morning, while cleaning the artichokes, mamota has gone well and I asked for an impromptu lunch. As it happened she had a tartufini nostrano from 'use' for Lunch: squaring the circle!

Here's what we managed to eat up. With these doses we have eaten in 5 (a very filling dish, but, to tell the truth), for 4 people is a substantial meal.

The dish is dedicated to my President.

GNOCCHI with artichoke cream,

black truffle and fresh thyme

about 500 grams of potato gnocchi

5

artichokes 1 clove garlic

extra virgin olive oil ½ cup dry white wine

a couple of spoonfuls vegetable cream 1 small black truffle

fresh thyme salt & pepper

Clean the artichokes (with gloves, or you'll stain your fingers!) by removing the stems and any tough outer leaves. Cut into wedges and spadellateli the hearts with a drizzle of olive oil and garlic in a spicchietto. Add half a glass of white wine, a pinch of salt, reduce the heat and leave to soften hearts.

Meanwhile prepare the dumplings, arrange them on the floured surface and bring to a boil salted water.

Reduce the mixer to cream the artichokes with a couple of tablespoons of cream (oatmeal, in my case) and still, if you like, some spicchietto to decorate the plates. Add the fresh thyme leaves, salt to taste.

Once drained gnocchi, toss with the cream of artichokes, truffle flakes and ground pepper.

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I Galani (crostoli, chatting, frappe, rags, etc..) Heretics! ALMOND CREAM PASTA

This year we reached the end of the carnival (ah, but not Parona, tomorrow there is still Festa de the Renga !) and porcamiseriaccia after suffering seeing others prepare (and eat up) pancakes and Galan (or whatever you want: name the place you go that is) I decided to challenge the tradition.

My appetite did not want to even let this time defeated by millemila limitations that I have to submit (no eggs, no dairy products and, well, not fried) and then, voila, here's my version and even vegan baked . Heretics, but will gladly allow themselves to eat the omnivores! Today

mom prepares me well for a piattazzo gnocchi (Okay, let's face it, preparing them for Pepi I and sends itself) and perhaps maybe even his legendary fritole (which obviously will not eat).

Here one of the (many) recipes for Galani, below mine. Heretical.

GALAN VEGAN BAKED

350 grams of flour 00 g sugar 80

60 grams of extra virgin olive oil

4 tablespoons rum (brandy I had, ahem ... )

1 teaspoon baking powder 1 pinch of salt

a small glass of soy milk

zest 1 / 2

lemon zest 1 / 2 orange

icing sugar to sprinkle

Mix flour with sugar, salt, yeast, grated scorzettine, adding oil, rum (or brandy) and tie it all together adding little per volta il latte di soya, (io ho usato un bicchiere  piccolo, circa) fino ad ottenere un composto sodo. Avvolgetelo nella pellicola e lasciatelo riposare in frigo per un'oretta.

Accendete il forno a 180°, 

Stendete la pasta sottilissima con il mattarello e ritagliatela a triangoli, per comodità potete utilizzare la vecchia cara Imperia per tirare la sfoglia sottilissima. Tagliatela con la rotella a rettangoli, disponeteli sulla placca rivestita da cartaforno e infornate per pochissimi minuti, fino a doratura. 

Lasciateli raffreddare per benino così diventeranno ben croccanti, spolverizzateli di zucchero a velo e divorateli senza sentirvi troppo in colpa!

note - if you have more baking sheets, predisponetele with all the paper and prepare to fire it more quickly.