Mineiro Gnocchi
Ingredients
Part Preparo
Part Acabamento
Process
01. Place the Zeelandia Prime Cake, eggs, unsalted butter, grated Parmesan cheese, and grated ricotta in the mixer and mix at low speed (speed 1) for approximately 3 minutes or until homogenized. Use a paddle attachment.
02. Roll the dough into a stick shape.
03. Cut into gnocchi shapes and place on previously greased smooth baking sheets, keeping approximately 2 cm space between each piece.
04. Bake at 180°C for approximately 15 minutes in a stone oven on a French bread baking sheet.
05. Cool down.
TIP
- Alternate baking:
* Turbo Oven: 150°C for approximately 12 minutes.
FINISHING
01. Dip the pieces in melted unsalted butter and coat them in dry grated coconut.
TIP
- Dry grated coconut can be substituted with refined sugar or powdered milk mixed with icing sugar.
Yield
Total 1760 g
Equipment
Oven , Mixer , Spoon , Paddle Attachment , Scale , French Bread Baking Sheet , Smooth Baking Sheets , Knife , Container
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 251 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Mineiro Gnocchi
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, unsalted butter, grated Parmesan cheese, and grated ricotta in the mixer and mix at low speed (speed 1) for approximately 3 minutes or until homogenized. Use a paddle attachment.
02. Roll the dough into a stick shape.
03. Cut into gnocchi shapes and place on previously greased smooth baking sheets, keeping approximately 2 cm space between each piece.
04. Bake at 180°C for approximately 15 minutes in a stone oven on a French bread baking sheet.
05. Cool down.
TIP
- Alternate baking:
* Turbo Oven: 150°C for approximately 12 minutes.
FINISHING
01. Dip the pieces in melted unsalted butter and coat them in dry grated coconut.
TIP
- Dry grated coconut can be substituted with refined sugar or powdered milk mixed with icing sugar.
Tips
Yield
Total 1760 g
Equipment
Oven , Mixer , Spoon , Paddle Attachment , Scale , French Bread Baking Sheet , Smooth Baking Sheets , Knife , Container
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 251 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.