{"id":1449,"date":"2019-02-01T09:01:09","date_gmt":"2019-02-01T08:01:09","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/gnocchi-di-patate-alla-clorofilla-di-verdure\/"},"modified":"2019-02-01T09:01:09","modified_gmt":"2019-02-01T08:01:09","slug":"potato-and-vegetable-gnocchi","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/potato-and-vegetable-gnocchi\/","title":{"rendered":"Potato and vegetable gnocchi"},"content":{"rendered":"<p><strong>Ingredients (for 1 person)<\/strong><\/p>\n<ul>\n<li>150 gr of colored potato gnocchi<\/li>\n<li>30 gr of butter<\/li>\n<li>1 sage leaf<\/li>\n<li>50 gr of grated Parmesan cheese<\/li>\n<li>10 gr of poppy seeds<\/li>\n<\/ul>\n<h2><span style=\"color: #002767;\">Procedure<\/span><\/h2>\n<p>Put a saucepan on the stove with plenty of salted water and wait for it to boil.<br \/>\nMeanwhile, prepare the Parmesan wafer that will be used to decorate the dish.<br \/>\nPlace a non-stick pan on the heat with the grated Parmesan. With the back of a spoon distribute it so that the thickness is uniform. Let it cook for about 4 minutes until it is almost completely melted, then add the poppy seeds and, with the help of a spatula, transfer the resulting wafer onto a small bowl overturned to give it its shape. Let it cool completely and solidify.<\/p>\n<p>In a non-stick pan, melt the butter with the sage leaf. When the water reaches a boil, dip the gnocchi, all together. Once cooked, the gnocchi will come to the surface, wait a minute then drain them with the help of a slotted spoon and transfer them to the pan with the melted butter. Let them season for a few moments, pour them on a serving dish and decorate with the parmesan wafer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (for 1 person) 150 gr of colored potato gnocchi 30 gr of butter 1 sage leaf 50 gr of grated Parmesan cheese 10 gr of poppy seeds Procedure Put a saucepan on the stove with plenty of salted water and wait for it to boil. Meanwhile, prepare the Parmesan wafer that will be used [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":657,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[15],"tags":[],"class_list":["post-1449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1449"}],"version-history":[{"count":0,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1449\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/657"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}