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Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.

Express diet: lose 5 kg in 7 days after Easter – Gordon Ramsay’s version

The Easter holidays are often a time of joy and conviviality, but they can also lead to excessive binge eating which often leave a feeling of guilt and a few extra pounds. If you find yourself in this situation and want to get back into shape quickly and effectively, the express diet it could be the solution for you. In just 7 days, you could lose up to 5kg by following some simple dietary tips and rules.

The science behind rapid weight loss

Losing weight quickly and effectively requires a combination of a balanced diet and regular physical activity. There express diet It is based on a low-calorie diet, which allows you to burn more calories than you consume. This leads the body to use fat reserves for energy, thus accelerating the weight loss process.

Reduce portions and choose healthy foods

To lose weight quickly, it is essential to reduce portion sizes and choose healthy, nutritious foods. Opt for foods rich in proteins, fiber and vitamins, such as lean meat, fish, fruit and vegetables. Avoid foods that are too high in calories and rich in sugars and saturated fats, which can slow down the weight loss process.

Drink lots of water and exercise

Water plays a vital role in weight loss, helping to eliminate toxins and keeping the body hydrated. Make sure you drink at least 2 liters of water a day and engage in regular physical activity, such as a brisk walk or cardio training session. This will help burn excess calories and tone your body.

Practical advice

To successfully follow the express diet and lose weight quickly, it is important to follow some simple practical advice. Keep a food diary to monitor your daily calorie intake, avoid snacking between meals and try to eat slowly to aid digestion and reduce hunger.

Choose light and nutritious foods

During the express diet, it is advisable to choose light and nutritious foods, such as salads, soups, smoothies and fruit and vegetable snacks. These foods are rich in fiber and vitamins, which aid digestion and provide energy without weighing down the stomach.

Limit your intake of sugars and fats

To lose weight quickly, it is important to limit your intake of sugars and fats, which can hinder the weight loss process. Avoid foods that are too high in calories and rich in added sugars, such as sweets, biscuits and sugary drinks, and prefer wholemeal and protein foods that promote a sense of satiety.

There express diet it can be an effective way to lose weight quickly after Easter binges. By following a few simple tips and dietary rules, you could find yourself lighter and fitter in just 7 days. Always remember to consult a health professional before starting any diet.

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

conchiglioni 250 g
tomato puree 700 ml
bechamel 500 ml
minced veal meat 300 g
minced pork 300 g
onions 130 g
grated parmesan 60 g
carrots 120 g
white wine 150 ml
water 150 ml
extra virgin olive oil 2 tablespoons
basil
fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Chef Gordon Ramsay Recipes