Buckwheat gnocchetti with vegetables and taleggio 🥕🧀 | Healthy and tasty Valtellinese recipe
The buckwheat gnocchetti are an excellent alternative to classic first courses and represent the culinary tradition of Valtellina at its best. Perfect for
A combination of mountain ingredients and seasonal vegetables, ideal for those looking for a complete, fragrant, and slightly creamy first dish. A perfect idea for every season, ready to enhance the strong taste of buckwheat with sweet and aromatic notes. 🌾
🛒 Ingredients for 4 people
- 320 g of buckwheat gnocchetti
- 50 g of butter
- 80 g of grated grana padano
- 120 g of taleggio, diced
- 1 splash of milk
- Black pepper, to taste
Vegetables:
- 1 carrot
- 1 zucchini
- 1 stalk of green celery
- 1 potato
- Some green beans
- 1 onion
- 1 clove of garlic
- Fresh parsley, thyme, and sage
👩🍳 Preparation
- Wash and cut all the vegetables into matchsticks (julienne).
- In a large frying pan, sauté the butter with finely chopped garlic and onion.
- Add the vegetables and cook for about 10 minutes, stirring occasionally. Season with salt and pepper and flavor with chopped parsley and thyme.
- Meanwhile, cook the buckwheat gnocchetti in plenty of salted water for 12-15 minutes. Drain well.
🧀 Final Mixing
- Transfer the gnocchetti to the pan with the vegetables.
- Add diced taleggio, a splash of milk, grated grana, and the remaining butter melted with garlic and sage.
- Sauté and mix everything well, until the cheese is creamy and well combined with the sauce.
✨ A genuine, colorful, and tasty dish, perfect for enhancing typical Valtellinese cuisine in a healthy and contemporary way!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
