Gnocchi di zucca alla romana con crema di gorgonzola
" Gnocchi alla romana ," ama qaabka Roma-style gnocchi, waxaa lagu sameeyey burka cagaarka (burka suufka badanaa loo isticmaalo samaynta baastada) halkii bataatada, halkii uu noqon lahaa mid yar, gawsaha lagu karkariyey karkaraya, Discs ee lagu diyaariyey saxan dubista oo la dubay. Kala duwanaanshahani wuxuu ku darayaa bocorka, oo ah dayrta dayrta caleenta, oo leh dabeecad, Gorgonzola oo keli ah. Gorgonzola waa asal ahaan talyaaniga oo ah farmaajo buluug ah, waxaadna bedeli kartaa farmaajo buluug ah haddii aadan helin Gorgonzola.
Waxa aad u Baahantahay
- 4 koob (qiyaastii 1 liter) caanaha oo dhan
- 5.5 miisaan (80 garaam) oo aan la daboolin
- subagga
- 1 qaado oo milix ah oo milix ah
- qanjaruufo oo la jarjaray
- 1-3 / 4 koob (10.3 wiqiyadood / 292 garaam) bur burin ah
- hal 15-wiqiyadood (qiyaastii 400 garaam) waa bocorka qajaarka
- 2 jaallo ah, oo si fudud u garaacday
- 1 koob (qiyaastii 106 garaam) oo cusub oo dufan leh Parmigiano-Reggiano
- 1/2 koob (2 wiqiyadood / 57 garaam) Gorgonzola ama farmaajo buluug ah , oo la dhajiyey ama la burburiyey
Sida loo sameeyo
- Foorno ku dheji 390 F (200 C).
- Ku rid caanaha iyo 2 qaado oo subag ah oo ah digsi ku filan, culus oo culus oo kuleyl dhexdhexaad ah. Ku dar milix iyo dhuunta. Sida ugu dhakhsaha badan caanuhu waxay bilaabmayaan xumbo, si tartiib ah ugu rusheeyso burka cagaarka ah markaad si adag u xajisid si aad uga fogaato in aad sameysid boogo.
- Iska yaree kuleylka hooseeya oo sii wad si aad u karisid, si joogto ah u daadi ilaa inta isku dhafku uu xitaa yahay oo uu bilaabmayo inuu sii dheeraado 10 daqiiqo. Ka qaad kuleylka oo ku dar bacda qajaarka, sardoonka ukunta, iyo Parmigiano oo dufan leh, oo isku dardaraya duufaan illaa iyo si isku mid ah.
- Kala wareeji xaashida nadiifinta qashinka ama saxaarada oo si fudud loola shubay subaga oo si siman u faafiya bareeyaha roogga ah (qoyan biyo si looga fogaado dhajinta) illaa 1/2 inji (qiyaastii 1 cm). Fadlan ku fadhiiso ilaa 5 ilaa 10 daqiiqadood, ka dibna leh 2 inch (qiyaastii 5 cm) biskoodka ama bacar-jarjar (ama waxaad isticmaali kartaa galaas cabitaan ah oo ku saabsan wareega isku midka ah), tilmaan wareega gnocchi.
- U diyaari gnocchi safafka xad-dhaafka ah ee saxarada la dubay. Isku dhufo 3.5 qaado miisaanka (xusuusnow in 1/2 qaado oo u dhigma 1-1 / 2 shaaha) subagga oo ku rusheey korka sare ee gnocchi.
- Dubo ilaa 20-30 daqiiqo, ama ilaa jiiska la dhalaalay, dusha sarena waa mid si khafiif ah loo caleemo.
Kaydinta iyo Is-wado
Ku kaydi haraaga qaboojiyaha ilaa 2 cisho ama waxaad diyaarin kartaa suxuunta ka hor wakhtiga ilaa ay ku rusheeyeen Gorgonzola oo qaboojiso, kadibna la dubo (aan u baahnayn in hore loo dhimo).
Isbedelada Ikhtiyaarka ah
- Ku dar tiro miraha la jarjaray iyo / ama caleemo cusub oo caleemo ah oo ku yaal gnocchi la diyaariyey oo la isku dhejiyo kowadaha gorgonzola ka hor dubista.
- Si aad u sarreeya kubbadda dahabiga ah, waxaad ku rusheeyaa dusha sare ee soodhaha leh oo leh Parmigiano-Reggiano ka hor inta aanad dubin, iyo / ama u wareejin suxuunta ilaa subaxdii ama labo ka hor intaadan u adeegin.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 516 |
| Total Fat | 26 g |
| Fatuurad la ruxay | 15 g |
| Fat | 7 g |
| Kolestarool | 134 mg |
| Sodium | 879 mg |
| Carbohydrateska | 50 g |
| Fiber diirran | 3 g |
| Protein | 22 g |