Traditional recipes

Gnocchi with spicy sauce

Gnocchi with spicy sauce

We boil the potatoes in salted water and then when they are soft we strain them from the water and grind them like puree.

Let them cool and then add flour, salt and egg. Knead a soft dough for about 4-5 minutes until it becomes a whole.

Divide the dough into pieces that we make "balls". We spread each "ball" in a 1.5 cm thick tube and cut the gnocchi about 1 cm each. Let them dry on a towel for about an hour, although it is not necessary. Boil in boiling water but not all at once, but in turn. I'm ready when it rises to the surface of the water.

Sauce: Heat the chopped garlic in a little oil, but do not burn. Add the tomatoes, salt and pepper and hot paprika and simmer for 10 minutes. At the end, add the basil and cover with a lid until the gnocchi are ready.

They can also be served with cheese on top, but I put the telemea and they were very good!

Enjoy your meal!

Chef tips for spicy chicken breast

  • If you don't have hot pepper paste, you can use chilli powder or chilli flakes.
  • Depending on how spicy you like to eat, adjust the amount of pepper paste used. You can only use a teaspoon of pepper paste for seasoning the meat or for the dough.
  • You can cut the chicken breast into any shape. Schnitzel, strips or nuggets, the taste remains the same.
  • The dish can be served with almost any garnish, sauce or salad you like. A sweet and sour sauce complements very well the spicy aroma of the chicken breast.
  • If you want to avoid frying in oil, you can put the chicken breast in the oven tray, lined with baking paper.
  • For this recipe you can also use chicken legs that you can beat well before with a meat hammer.

This recipe is very easy and the result is delicious! Asian recipes consist of a variety of vegetables that complement well with pieces of chicken, eggs and the chosen sauce.

1. Start by preparing the ingredients

  • Cut into cubes 1 chicken breast LaProvincia.
  • Cut into long, thin slices 1 carrot. You can use a vegetable cleaner to get the perfect strips.
  • Cut into slices 1 red bell pepper,1 green bell pepper, 1 onion and 5 mushrooms. If you also have very small mushrooms, you can add a few whole ones for a nice look.
  • Chops 1 red hot pepper.
  • Laugh 1 cm of ginger.

2. Temper the ingredients

  • Heat in a wok pan 1 tablespoon oil.
  • Add the chicken breast pieces to the hot oil and fry them for 5-10 minutes or until they turn white.
  • Add the chopped vegetables: carrots, bell peppers, onions, hot peppers and mushrooms.
  • Continue to sauté until the vegetables soften slightly and the chicken begins to brown.
  • beat 2 eggs and put them over vegetables. Mix well to form egg pieces.
  • Don't stop the fire yet.

3. Put more taste in food

  • Season the chicken and vegetables in the pan with pepper .
  • Add the grated ginger and 1 tablespoon soy sauce . Stir well.
  • Taste and add salt only if necessary.

4. Finish the preparation

  • Boil 1 bag of noodles according to the instructions on the package.
  • Pass the rice pasta through a stream of cold water to stop cooking as soon as you take them out of the boil.
  • Add them to the wok pan and cook over high heat for 1 minute.
  • Put it on the plate and enjoy!

Difficulty preparing

The recipe for noodles with spicy chicken and eggs is easy to prepare. You only need a few tools:

Chef tips for spicy chicken with bell peppers

  • You can adjust the amount of hot paprika used according to your preferences or you can use chilli for an even more spicy preparation.
  • If you like spicy food, but not extremely spicy, you can completely remove the hot paprika and you can use ginger, paprika and a larger amount of garlic.
  • You can use green or yellow bell peppers for a colorful-looking dish.
  • For a light sweet note, you can use red peppers and a teaspoon of honey when seasoning the chicken.
  • Spicy chicken with bell peppers can be served with a garnish of plain rice, natural potatoes or mashed potatoes.
  • If you like chicken breast more, you can use it for this recipe instead of thighs.
  • You can turn this dish into an Asian one if you add 2-3 tablespoons of soy sauce over the chicken before cooking it, and finally sprinkle sesame seeds.
  • A yogurt or cream sauce with a little garlic goes perfectly.

Eggplant Gnocchi with Tomato Sauce

Eggplant peeled and then cut into cubes as long as the nail we put it in a pan with a little water, a pinch of salt and cover with a lid to simmer. In about 5 minutes, stirring from time to time, it has changed color and is so soft that it can be easily crushed with a fork. Now turn off the flame and drain the eggplant from the water in which it was baked.

You can very well use the cooked eggplant core (on the embers, in the oven, on the stove) and drained well of the juice.

While the eggplant is boiling / simmering, separately in a saucepan mix the fresh tomato pulp cut into very small cubes with the tomato pulp with onion and basil and let it boil over a medium covered heat, the sauce should decrease.

When the eggplant is drained well (we help it by crushing the eggplant pulp in a strainer with a spoon) we turn it into an astron and crush it well with a fork. We add as much salt and flour as we need to get a dough that we can easily give the shape of a roll but without being too soft or too hard.

Form a roll and cut pieces of it, give each piece the shape of a sphere and then lightly crush it with your fingertip to form a small hole, with this shape the sauce settles better.

Throw these dumplings in a saucepan with boiling water, add a pinch of salt and with a spoon mix lightly on the bottom of the bowl so that the gnocchi does not stick. They will float a little and in a few minutes they will rise to the surface. At this point I am ready. But if you don't like al dente, you can let them boil over low heat. Under no circumstances should you imagine that they will have the same consistency as those in potatoes that are very fluffy, but will be similar to the flour dumplings that are put in paprika.

When the gnocchi are ready, the sauce is ready (or even faster). Recover boiled gnocchi with a perforated palette and throw them in the pan with the tomato sauce. Mix well and serve.

Whoever wants can press grated Parmesan or other cheese from those listed above.

Baked potatoes with spicy Spanish sauce. A fasting recipe that saves me anytime!

Baked potatoes - what could be simpler, but also delicious? There are a lot of ways to bake potatoes - peeled, peeled, with vegetables, meat, fish or other products, each of these ways being unique and appetizing in its own way. Today the team Bucă offers you a fasting recipe, incredibly simple, but with an unmistakable aroma and flavor - baked potatoes bathed in spicy Spanish sauce. This recipe is also perfect for children, if you remove the spicy ingredients from the sauce and replace the mayonnaise with cream.

Ingredients for potatoes

- 6 tablespoons of olive oil

- 2 teaspoons of dried rosemary

- salt and black pepper to taste

Note: See Measuring Ingredients

Ingredients for the sauce

- 8 tablespoons fasting mayonnaise (or cream)

- 2 tablespoons olive oil

- 2 tablespoons lemon juice

- 2 teaspoons of dijon mustard

Note: See Measuring Ingredients

Method of preparation

2. Cut them (including the peel) into the desired shape, or leave them whole if they are smaller.

3. Preheat the oven to 200 degrees.

4. Put the potatoes in a heat-resistant form, add the olive oil, salt and pepper. Sprinkle with rosemary and mix the potatoes well.

5. Bake the potatoes in the preheated oven for 40 minutes.

6. Meanwhile, prepare the Spanish sauce. Chop the garlic and mix it with the lemon juice, olive oil, mustard and fasting mayonnaise. Mix the ingredients well until smooth.

Gnocchi with parsnips

Parsley is an underrated ingredient and used very little in the kitchen, although it has an intense and special aroma. To make it stand out, we prepared some intensely scented gnocchi with parsnip flavor, but also chives, being then rolled in butter flavored with sage. Welcome to the table!


1. For the dough, clean and cut the parsnips into cubes, sprinkle with olive oil and place in the oven on a baking sheet. It must be baked at 190 ° C for 35-50 minutes, until it softens well.

2. Then leave to cool slightly and blend to give a puree. Add ricotta, egg, parmesan, salt, finely chopped chives and flour. Mix the dough well until it becomes homogeneous and then sprinkle flour on a flat surface, divide the dough into 4 and roll each piece in a cylindrical shape about the thickness of a little finger.

3. Cut the dough into 2 cm pieces and roll on a turned fork to result in striped gnocchi. Place each piece of dough on a tray lined with flour.

4. Bring water to a boil with a little salt and a drop of oil, and when it boils, empty a few gnocchi and let it boil until it rises to the surface.

5. Melt the butter in a pan with the lemon juice, and when the gnocchi rise to the surface, remove with a whisk and empty into the pan, where they are well rolled in flavored butter until lightly browned, to be crispy. At the end, add the chopped sage leaves, mix for 30 seconds and remove the gnocchi on a plate, sprinkle with Parmesan cheese and then serve. Enjoy your meal!

I also challenge you to "play" with the ingredients and "cut new flavors".

Spicy duck with mango sauce

What nostalgia! The duck makes me think of my childhood and the delicious recipes my grandmother pampered me with. Although she served it with quince, apples or the famous cherry sauce from Banat, for me it was a lesson that the duck is a "good friend" with fruits. I kept associating it with various fruits, until I discovered that it goes perfectly with the sweetness and strong aroma of mango, intensified by hot peppers and ginger.

I used:
  • two pieces of duck breast
  • salt and pepper
  • 2 well-baked mangoes
  • 1 hot pepper (whole or in part, depending on how much you tolerate)
  • a piece of ginger
  • 2 limes
  • 3 tablespoons honey
  • arugula
  • valerian
Method of preparation

The duck has a delicious meat, but it is important to know how to cook it correctly, in order to highlight its aroma and texture. It should be at room temperature when fried, so I took the duck breast out of the fridge, wiped it with a napkin and cut the skin diagonally in both directions, and then salted and peppered the meat on both sides. . These cuts help the flavors to enter the meat better, and the salt will remove the water from the fat and will result in a crispy crust. Then I let the chest sit and reach room temperature so it could be fried.

Mango sauce

I started by peeling the mango and ginger, then I cut the mango pulp into cubes, I grated the ginger on the small grater and I cut the hot pepper into small pieces. Then I put them in a saucepan with salt and a little honey. If you don't like spicy, just use flavor. I squeezed two limes in the pan and then I put it on the fire, until the mango pieces softened well, about 10-15 minutes. Do not forget to stir from time to time, and if it runs out of liquid, add a little water.

Depending on how you prefer the consistency of the sauce, chop it coarsely or puree it with the blender, I chose the middle way, with the small, slightly crunchy pieces of mango.

The duck breast

Once it reached room temperature, I placed it with the skin down (very important) in the cold pan and then I put the pan on medium heat. The pan heats up slowly, as does the chest, and thus the fat melts and results in a crispy crust. If you put the breast in the hot pan, a large part of the fat remains in the meat, it does not melt. The breast should be fried for 6-8 minutes, until the skin becomes crispy. Then I turned it on the other side and let it brown for 2 minutes.

Then, I put the duck breast with the skin up, in a hot tray, on baking paper and put it in the hot oven at 190 ° C, for 5-8 minutes. It is important that the chest is upside down, as it will become even more crunchy and delicious.

I took the chest out of the oven and let it rest for 10 minutes. During this time, the temperature inside the meat is balanced, the juices are reabsorbed and the meat becomes more juicy. If it is cut as soon as it is taken out of the oven, all the juices will come out of the chest and will dissipate, and it will be drier. After 10 minutes, I cut the meat diagonally, into slices as thick as my little finger. The breast can only be served with mango sauce or on a salad bed. I chose valerian and arugula because they are slightly sour and temper the sweetness of the mango sauce, but also for the delicate taste of walnuts.

Tips for not wasting food
  • Once we fried the duck, the melted lard remained in the pan, which is considered one of the healthiest amine fats. This is delicious and it's a shame to throw it away, which is why I recommend straining and storing it in a jar in the refrigerator. You can't even imagine how delicious fried potatoes or vegetables are in duck lard.
  • Ginger has a strong aroma and you rarely cook it all at once. And, to avoid drying in the refrigerator, you can put it on the grater and keep in the jar with a little honey. It goes great in tea, lemonade or even plain, with benefits for immunity.

I enjoy cooking and good appetite! The recipe is a real treat for your loved ones!

Sweet potato gnocchi with honey sauce and brown butter

These sweet, colorful, tasty and sweet-sour potato gnocchi are full of flavors. Incredibly easy to prepare from scratch with the help of the KitchenAid mixer.

  • 2-3 large (500 g) sweet potatoes
  • 1 large (225 g) red potato
  • 1 yolk
  • 1 teaspoon salt
  • 210 g white flour
  • 30 g cup of cake flour
  • 85 g butter
  • 3 cloves chopped garlic
  • 70 g pine buds
  • 1 teaspoon fresh, chopped sage
  • 85 g honey
  • 150 g baby spinach
  • - freshly grated Parmesan (to taste)

Preheat the oven to 220 ° C. Cut the potatoes in half and place them with the cut side down on a baking tray. Put them in the oven and bake them until they can be penetrated with a fork, about 35 minutes. (NOTE: Russet potatoes need more time to ripen.)

Once the potatoes are ripe and cold enough to handle, peel them and peel them.

Dig the potato core into the bowl of the mixer and secure the blade attachment. Start with speed 2, then increase to speed 6 and pass the potatoes for 30 seconds.

Replace the paddle attachment with the dough hook. Add salt and egg yolk, then turn on the mixer on speed 2. While mixing, add the flour to the mixer, about a quarter at a time. As soon as you have incorporated each amount of flour, add the next slice and turn off the mixer after you have incorporated the last amount. The dough should be slightly sticky, but if it is too sticky to handle, add another 30 g of flour before taking it out of the mixer bowl.

Sprinkle some flour on your hands and remove the dough from the mixer. (Lightly knead the dough on a surface sprinkled with a little flour, until it can be handled. Divide the dough into 6 equal pieces. Working one piece at a time, roll the dough into a thin cylinder with a diameter of about 1-1.5 cm. Cut the cylinder into 1-1.5 cm lengths, then roll each piece over the teeth of a fork (or over the wood chipper for gnocchi) to create the striped pattern.

Boil a large pot of water and add 1 teaspoon of salt. After the water has started to boil, boil the gnocchi in series for 4-5 minutes or until they float to the surface. Using a spatula with holes, transfer the gnocchi to a clean baking tray with raised edges. Allow to cool completely.

Melt the butter in a large saucepan over medium to high heat. After it has melted, reduce the heat to medium and let the butter fry for about 3 minutes, until the solid butter particles are browned and have a fried flavor (rotating the pan occasionally). Increase the heat to medium to high, add chopped garlic, pine buds and sage and stir to cover evenly with butter. Fry for 1-2 minutes, stirring occasionally.

Add gnocchi to the pan. Stir gently to cover them evenly with butter and cook for 1 minute, with the pan uncovered. Add the honey, stir again and cook for another minute. At the end, add the baby spinach, cover the pan and let the spinach soften for about a minute. Uncover the pan and include the spinach in the mixture.

Turn off the heat, cover the gnocchi with freshly grated Parmesan cheese and serve immediately with salt flakes, freshly ground pepper and more Parmesan cheese.


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Video: Σπιτικά νιόκι με σάλτσα ντομάτας Επ. 22. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).