Soft polenta gnocchi with minced beef and almond sauce
Make up some traditional polenta. Leave to rest in the shape of cylinders under the semolina. After 8 hours, section and you will see that the semolina has created a coating around the polenta. Cook...
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Cooking tools:
- Kitchen scale
- Blender
- Siphon
- Fine-mesh sieve
- Stove
- Pot
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Plate
Ingredients
- For the gnocchi 250 g of polenta flour
- 1 l of water
- 10 g of salt
- 30 g of oil
- 2 kg of semolina
- unrefined salt
- verbena
- thyme
- basil
- extra virgin olive oil
- Minced beef
- For the almond sauce 1 kg of almonds
- 700 g of ice
- 3 g of agar
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