{"id":404898048,"date":"2018-06-10T15:06:29","date_gmt":"2018-06-10T13:06:29","guid":{"rendered":"http:\/\/kakann.se\/2018\/june\/gratinerad-gnocchi-med-broccoli-och-gorgonzola.html"},"modified":"2018-06-10T15:06:29","modified_gmt":"2018-06-10T13:06:29","slug":"2018_june_gratinerad-gnocchi-med-broccoli-och-gorgonzola","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=404898048","title":{"rendered":"Gratinerad gnocchi med broccoli och gorgonzola"},"content":{"rendered":"
Galet varmt i helgen, idag st\u00e5r luften helt still. Har det varit s\u00e5 h\u00e4r varmt lika l\u00e4nge n\u00e5gonsin? Kan inte minnas det.
Man har blivit ordentligt bortsk\u00e4md.<\/div>\n
Testat ett recept ur Paolos nya kokbok ”Mat fr\u00e5n gudarnas stig”:\u00a0Gratinerad gnocchi med broccoli och gorgonzola.<\/p>\n

Som vanligt har jag bytt ut n\u00f6tterna (i originalreceptet <\/span>ska det vara 2 msk krossade och rostade valn\u00f6tter) mot solrosfr\u00f6n eftersom Ida kommer f\u00e5 med sig det i matl\u00e5dan i veckan.<\/div>\n

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800g – 1 kg f\u00e4rsk potatisgnocchi<\/div>\n
250 g broccoli<\/div>\n
4 msk olivolja<\/div>\n
1 finhackad schalottenl\u00f6k<\/div>\n
1 finhackad vitl\u00f6ksklyfta\u00a0<\/div>\n
salt och svartpeppar<\/div>\n
2 msk rostade solrosfr\u00f6n<\/div>\n
1\u00bd-2 dl nyriven parmesanost<\/div>\n
1 dl hackad persilja<\/div>\n
\u00a0<\/div>\n
Gorgonzolas\u00e5s:<\/div>\n
\u00a0<\/div>\n
200 g gorgonzola<\/div>\n
20 g sm\u00f6r<\/div>\n
2 msk idealvetemj\u00f6l<\/div>\n
4 dl mj\u00f6lk (3 % fetthalt)<\/div>\n
1-1\u00bd tsk torkad mynta<\/div>\n
rivet ska av tv\u00e5 sm\u00e5 citroner<\/div>\n
1 \u00e4ggula\u00a0<\/div>\n
salt och svartpeppar<\/div>\n
\u00a0<\/div>\n
G\u00f6r s\u00e5 h\u00e4r:<\/div>\n
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S\u00e4tt ugnen p\u00e5 225 grader. Dela broccolin i sm\u00e5, sm\u00e5 buketter och sk\u00e4r gorgonzolan i bitar.<\/div>\n
Hetta upp olivoljan i en stor stekpanna. Tills\u00e4tt broccoli, l\u00f6k, vitl\u00f6k, salt och vitpeppar. L\u00e5t alltsammans fr\u00e4sa i 5-6 minuter. R\u00f6r om d\u00e5 och d\u00e5, men f\u00f6rsiktigt s\u00e5 att broccolibuketterna f\u00f6rblir hela. L\u00e4gg upp allt p\u00e5 ett fat n\u00e4r broccolin har blivit mjuk men fortfarande har lite tuggmotst\u00e5nd.\u00a0<\/div>\n
Sm\u00e4lt sm\u00f6ret i en kastrull, r\u00f6r i mj\u00f6let och blanda noga och sp\u00e4d d\u00e4refter med mj\u00f6lken. Tills\u00e4tt mynta, citronskal, salt och peppar.\u00a0 L\u00e5t s\u00e5sen koka p\u00e5 svag v\u00e4rme i ca 5 minuter. St\u00e4ll \u00e5t sidan och r\u00f6r snabbt ner \u00e4ggulan. Tills\u00e4tt osten och l\u00e5t den sm\u00e4lta under omr\u00f6rning. Den ska k\u00e4nnas kr\u00e4mig, sp\u00e4d med mj\u00f6lk om den k\u00e4nns f\u00f6r tjock.<\/div>\n
Koka upp l\u00e4ttsaltat vatten och koka gnocchin enl anvisningar p\u00e5 f\u00f6rpackningen. Lyft upp dem med h\u00e5lslev n\u00e4r de \u00e4r f\u00e4rdiga.\u00a0<\/div>\n
Bottna en ugnsform med s\u00e5s, och varva sedan med gnocchin, broccolin, s\u00e5s, solrosfr\u00f6n, persilja och parmesan i formen. Gratinera i \u00f6vre delen av ugnen i ca 10 minuter. Str\u00f6 \u00f6ver citronskal och servera.<\/p>\n
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Fredagsbuketten, s\u00e5 vacker. F\u00e4rgnyansen p\u00e5 rosen var magisk, sv\u00e5rt att f\u00e5 med p\u00e5 bild dock.<\/div>\n
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Lite tapas i fredags p\u00e5 Boquerian i Mood<\/div>\n
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H\u00e4rlig promenad p\u00e5 S\u00f6der i l\u00f6rdags<\/div>\n
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Middagen ig\u00e5r kv\u00e4ll, koreanks r\u00e5biff, asiatisk sallad och shoe string p\u00e5 supertunna strimlor av bakpotatis<\/div>\n
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Frukosten idag, Brekkie Burgers p\u00e5 Bread and Table, kanongott!<\/div>\n
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Galet varmt i helgen, idag st\u00e5r luften helt still. Har det varit s\u00e5 h\u00e4r varmt lika l\u00e4nge n\u00e5gonsin? Kan inte minnas det.Man har blivit ordentligt bortsk\u00e4md. Testat ett recept ur Paolos nya kokbok ”Mat fr\u00e5n gudarnas stig”:\u00a0Gratinerad gnocchi med broccoli och gorgonzola. Som vanligt har…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-404898048","post","type-post","status-publish","format-standard","hentry","category-kakann"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/404898048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=404898048"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/404898048\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=404898048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=404898048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=404898048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}