{"id":17443,"date":"2022-12-27T17:16:19","date_gmt":"2022-12-27T17:16:19","guid":{"rendered":"https:\/\/gostodefloripa.com.br\/?p=17443"},"modified":"2022-12-27T17:16:19","modified_gmt":"2022-12-27T17:16:19","slug":"gnocchi-de-batata-e-camaroes","status":"publish","type":"post","link":"https:\/\/revistabica.com\/floripa\/gnocchi-de-batata-e-camaroes\/","title":{"rendered":"Gnocchi de batata e camar\u00f5es"},"content":{"rendered":"<p>Uma receita de Ernesto Soares que hoje al\u00e9m de outros espa\u00e7os chefia o Olivia Cucina, uma casa de gastronomia italiana com um toque moderno e muito requinte, uma combinac\u0327a\u0303o sofisticada que renova o conceito dos restaurantes italianos.<\/p>\n<p>90 minutos, 2 pessoas, f\u00e1cil<\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>INGREDIENTES PARA O GNOCCHI DE BATATA<\/strong><\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>300 g de batata doce descascada<br \/>\n60 g de parmesa\u0303o ralado | 1 gema de ovo caipira<\/p>\n<p>1g Noz moscada em gra\u0303o | 1g sal fino<br \/>\n5 l a\u0301gua | 500 g de Gelo | 90 g de farinha de Trigo<\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>MODO DE PREPARAC\u0327A\u0303O<\/strong><\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>1-Na metade da a\u0301gua fervente cozinhe a batata ate\u0301 que de\u0302 para amassar. Passe na peneira para ficar um pure\u0302 fino. Ainda quente coloque os demais ingredientes exceto a farinha e misture bem. Leve para gelar por uma hora.<\/p>\n<p>2-Retire, coloque a farinha e misture novamente ate\u0301 ficar homoge\u0302neo. Fac\u0327a a corda redonda de 1,5 cm de dia\u0302metro e corte em bolinhas de 1,5 cm.<\/p>\n<p>3-Volte a cozer na a\u0301gua fervente ate\u0301 que flutue, retire e leve rapidamente para o restante da a\u0301gua com o gelo.<\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>INGREDIENTES PARA O CAMARA\u0303O<\/strong><\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>300 g de camara\u0303o colinha | 180 g de molho de tomate<br \/>\n30 g de manteiga de escargot | 60 g de tomate concasse Manjerica\u0303o | 50 g de vinho branco | 50 g aspagos<br \/>\n60 g de alho poro\u0301 | 3 l de a\u0301gua | sal fino | o\u0301leo de soja azeite extra virgem | raspas de lima\u0303o siciliano<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>MODO DE PREPARAC\u0327A\u0303O<\/strong><\/p>\n<div class=\"page\" title=\"Page 26\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>1-Lave e corte o alho poro\u0301 em tiras finas, passe na farinha e frite em o\u0301leo aque- cido a 160 oC, retire e deixe secar em papel toalha.<\/p>\n<p>2-Em uma frigideira pre\u0301-aquecida coloque metade do azeite e os camaro\u0303es para grelhar de ambos os lados, retire e reserve.<\/p>\n<p>3-Na mesma frigideira coloque o alho e o restante azeite e deixe dourar. Colo- que o vinho, o molho de tomate, a manteigas e o manjerica\u0303o. Acerte o sal e coloque os aspargos e o camara\u0303o deixando cozer por 30 seg., enquanto isso em a\u0301gua fervente coloque o gnocchi para aquecer ao mesmo tempo que o molhor encorpa. Junte o gnocchi ao molho e as raspas de lima\u0303o.<\/p>\n<p>4-Coloque o gnocchi ja\u0301 pronto no prato fundo e o alho poro\u0301 crocante por cima.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Bom Apetite!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Uma receita de Ernesto Soares que hoje al\u00e9m de outros espa\u00e7os chefia o Olivia Cucina, uma casa de gastronomia italiana &#8230;<\/p>\n","protected":false},"author":18,"featured_media":17444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,86],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gnocchi de batata e camar\u00f5es - GOSTO DE FLORIPA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revistabica.com\/floripa\/gnocchi-de-batata-e-camaroes\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gnocchi de batata e camar\u00f5es - 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