{"id":22531,"date":"2022-01-20T10:00:00","date_gmt":"2022-01-20T09:00:00","guid":{"rendered":"http:\/\/mygatemagazine.se\/?p=22531"},"modified":"2022-01-20T10:09:14","modified_gmt":"2022-01-20T09:09:14","slug":"gnocchi-alla-romana","status":"publish","type":"post","link":"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/","title":{"rendered":"Gnocchi alla Romana"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/mygatemagazine.se\/wp-content\/uploads\/\/2020\/06\/Gnocciallaromana_Granarolo_Parmigiano-Reggiano_2020219273.jpg\" alt=\"\" class=\"wp-image-22532\" srcset=\"https:\/\/mygatemagazine.se\/wp-content\/uploads\/2020\/06\/Gnocciallaromana_Granarolo_Parmigiano-Reggiano_2020219273.jpg 1000w, https:\/\/mygatemagazine.se\/wp-content\/uploads\/2020\/06\/Gnocciallaromana_Granarolo_Parmigiano-Reggiano_2020219273-500x334.jpg 500w, https:\/\/mygatemagazine.se\/wp-content\/uploads\/2020\/06\/Gnocciallaromana_Granarolo_Parmigiano-Reggiano_2020219273-768x512.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Det \u00e4r en typisk r\u00e4tt i Lazio och p\u00e5 svenska heter r\u00e4tten \u201dGnocchi p\u00e5 romerskt vis\u201d. <\/strong><\/p>\n\n\n\n<p><strong>Det \u00e4r en \u201dprimo\u201d<\/strong><br>\u2013 det vill s\u00e4ga f\u00f6rsta r\u00e4tten som serveras efter aperitivo (f\u00f6rdrink) och antipasto (f\u00f6rr\u00e4tt) och innan secondo (k\u00f6tt\/fisk), dolce (efterr\u00e4tt), espresso och slutligen digestivo (stark dryck). De vet verkligen hur man st\u00e4ller till med middag i Italien! Originalr\u00e4tten har inte brynt salviasm\u00f6r till, men herregud vad gott det \u00e4r med brynt salviasm\u00f6r till.<br><\/p>\n\n\n\n<p><strong>Tillagning: 40 minuter<\/strong><\/p>\n\n\n\n<p><br><strong>Ingredienser: 4-6 personer<\/strong>250 g mannagryn<\/p>\n\n\n\n<p>1 l mj\u00f6lk<\/p>\n\n\n\n<p>100 g riven Granarolo Parmigiano Reggiano<\/p>\n\n\n\n<p>40 g riven Granarolo Parmigiano Reggiano<\/p>\n\n\n\n<p>50 g sm\u00f6r<\/p>\n\n\n\n<p>2 \u00e4ggulor<\/p>\n\n\n\n<p>Muskotn\u00f6t<\/p>\n\n\n\n<p>Salt &amp; peppar<\/p>\n\n\n\n<p>40 g sm\u00e4lt sm\u00f6r<br>Brynt salviasm\u00f6r<\/p>\n\n\n\n<p>150 g sm\u00f6r<\/p>\n\n\n\n<p>1 kruka f\u00e4rsk salvia<\/p>\n\n\n\n<p><strong>G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/p>\n\n\n\n<p><br>S\u00e4tt ugnen p\u00e5 180 \u2070C. <\/p>\n\n\n\n<p>H\u00e4ll mj\u00f6lken i en rymlig kastrull och v\u00e4rm den tillsammans med salt, peppar och riven muskot. N\u00e4r det b\u00f6rjar koka h\u00e4ller du i mannagrynen. R\u00f6r kontinuerligt, g\u00e4rna med en ballongvisp, f\u00f6r att undvika klumpar. Ta av kastrullen fr\u00e5n plattan n\u00e4r smeten tjocknat, l\u00e4gg i 50 g<br>sm\u00f6r och r\u00f6r tills smeten \u00e4r sl\u00e4t.<\/p>\n\n\n\n<p><br>Tills\u00e4tt \u00e4ggulor, 100 g riven Parmigiano Reggiano och blanda. H\u00e4ll den fortfarande varma smeten p\u00e5 en oljad pl\u00e5t och bred ut den med baksidan av en sked som \u00e4r fuktad med vatten tills tjockleken blir 1 cm. L\u00e5t svalna. <\/p>\n\n\n\n<p>Stek under tiden n\u00e5gra hela salviakvistar i 2-3 matskedar sm\u00f6r.<br>Tag ut rundlar p\u00e5 4 cm med ett kakm\u00e5tt eller ett glas. L\u00e4gg rundlarna i en v\u00e4lsmord form. De ska \u00f6verlappa varandra n\u00e5got. Pensla gnocchin med salviasm\u00f6ret, t\u00e4ck med 40 gram grovriven Parmigiano Reggiano och toppa med de hela salviakvistarna. <\/p>\n\n\n\n<p>Gratinera i den varma ugnen i 15 minuter och under grillen i 5 minuter p\u00e5 h\u00f6gsta v\u00e4rme.<\/p>\n\n\n\n<p><br><strong>Nu \u00e4r det dags att fixa det brynta salviasm\u00f6ret. <\/strong><\/p>\n\n\n\n<p>L\u00e4gg resterande sm\u00f6r och den f\u00e4rska salvian (hela<br>kvistar) i en kastrull eller liten stekpanna. Sm\u00e4lt sm\u00f6ret p\u00e5 h\u00f6g v\u00e4rme, vispa hela tiden. Det brukar vara klart n\u00e4r det slutar bubbla och f\u00e5tt en n\u00f6tig doft som p\u00e5minner om sm\u00f6rkola \u2013 med salvia i.<br>Servera gnocchin riktigt varm och l\u00e5t var och en toppa sin portion med salviasm\u00f6ret och de krispiga salviabladen.<\/p>\n<ul class=\"ssb_list_wrapper\"><li class=\"fb2\" style=\"width:135px\"><iframe src=\"\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fmygatemagazine.se%2Fgnocchi-alla-romana%2F&amp;layout=button_count&amp;action=like&amp;show_faces=false&amp;share=true&amp;width=135&amp;height=21&amp;appId=307091639398582\" scrolling=\"no\" frameborder=\"0\" style=\"border:none; overflow:hidden;  width:150px; height:21px;\" allowTransparency=\"true\"><\/iframe><\/li><li class=\"twtr\" style=\"width:90px\"><a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-url=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\">&nbsp;<\/a><script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=\/^http:\/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+':\/\/platform.twitter.com\/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');<\/script><\/li><li class=\"gplus\" style=\"width:68px\"><div class=\"g-plusone\" data-size=\"medium\" data-href=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\"><\/div><\/li><li class=\"ssb_linkedin\" style=\"width:64px\"><script src=\"\/\/platform.linkedin.com\/in.js\" type=\"text\/javascript\">lang: en_US<\/script><script type=\"IN\/Share\" data-url=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\" data-counter=\"right\"><\/script><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>Det \u00e4r en typisk r\u00e4tt i Lazio och p\u00e5 svenska heter r\u00e4tten \u201dGnocchi p\u00e5 romerskt vis\u201d. Det \u00e4r en \u201dprimo\u201d\u2013 det vill s\u00e4ga f\u00f6rsta r\u00e4tten som serveras efter aperitivo (f\u00f6rdrink) och antipasto (f\u00f6rr\u00e4tt) och innan secondo (k\u00f6tt\/fisk), dolce (efterr\u00e4tt), espresso och slutligen digestivo (stark dryck). De vet verkligen hur man st\u00e4ller till med middag i&#8230;<\/p>\n<ul class=\"ssb_list_wrapper\"><li class=\"fb2\" style=\"width:135px\"><iframe src=\"\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fmygatemagazine.se%2Fgnocchi-alla-romana%2F&amp;layout=button_count&amp;action=like&amp;show_faces=false&amp;share=true&amp;width=135&amp;height=21&amp;appId=307091639398582\" scrolling=\"no\" frameborder=\"0\" style=\"border:none; overflow:hidden;  width:150px; height:21px;\" allowTransparency=\"true\"><\/iframe><\/li><li class=\"twtr\" style=\"width:90px\"><a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-url=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\">&nbsp;<\/a><script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=\/^http:\/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+':\/\/platform.twitter.com\/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');<\/script><\/li><li class=\"gplus\" style=\"width:68px\"><div class=\"g-plusone\" data-size=\"medium\" data-href=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\"><\/div><\/li><li class=\"ssb_linkedin\" style=\"width:64px\"><script src=\"\/\/platform.linkedin.com\/in.js\" type=\"text\/javascript\">lang: en_US<\/script><script type=\"IN\/Share\" data-url=\"https:\/\/mygatemagazine.se\/gnocchi-alla-romana\/\" data-counter=\"right\"><\/script><\/li><\/ul>","protected":false},"author":4,"featured_media":22532,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3850,2659,16,18,288],"tags":[10835,10836,10794,2702,159,7186,3485,10837,1148,185],"acf":[],"_links":{"self":[{"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/posts\/22531"}],"collection":[{"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/comments?post=22531"}],"version-history":[{"count":4,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/posts\/22531\/revisions"}],"predecessor-version":[{"id":26240,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/posts\/22531\/revisions\/26240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/media\/22532"}],"wp:attachment":[{"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/media?parent=22531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/categories?post=22531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mygatemagazine.se\/wp-json\/wp\/v2\/tags?post=22531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}