[et_pb_section fb_built=”1″ admin_label=”Header” _builder_version=”4.18.0″ background_color=”#FFFFFF” use_background_color_gradient=”on” background_color_gradient_direction=”125deg” background_color_gradient_stops=”rgba(0,0,0,0.2) 0%|rgba(0,0,0,0.09) 100%” background_color_gradient_start=”rgba(0,0,0,0.2)” background_color_gradient_end=”rgba(0,0,0,0.09)” background_image=”https://quisalute.online/wp-content/uploads/2022/10/GNOCCHI-DI-ZUCCA-burro-salvia-SITO4.webp” background_blend=”multiply” custom_padding=”10vw||10vw||true|false” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ text_font=”Alata|||||on|||” text_text_color=”#9fe026″ text_font_size=”26px” header_font=”Alata||||||||” header_text_color=”#FFFFFF” header_font_size=”68px” header_line_height=”1.2em” header_2_font=”DM Sans|700||on|||||” header_2_text_color=”#EDF000″ header_2_font_size=”14px” header_2_letter_spacing=”6px” header_2_line_height=”1.4em” header_4_font=”Actor||||||||” header_4_text_color=”#EDF000″ max_width=”800px” max_width_phone=”300px” max_width_last_edited=”off|desktop” header_font_size_tablet=”50px” header_font_size_phone=”35px” header_font_size_last_edited=”on|phone” header_2_font_size_tablet=”14px” header_2_font_size_phone=”12px” header_2_font_size_last_edited=”on|desktop” text_text_shadow_style=”preset3″ text_text_shadow_color=”rgba(0,0,0,0.9)” header_text_shadow_style=”preset3″ header_text_shadow_color=”rgba(0,0,0,0.6)” global_colors_info=”{}”]

Ricetta

gnocchetti con crema di zucca

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.17.4″ _module_preset=”default” custom_padding=”50px||43px||false|” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|off|off” _builder_version=”4.18.0″ _module_preset=”default” custom_padding=”0px||0px||true|” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https://quisalute.online/wp-content/uploads/2022/10/zucca-.jpeg” alt=”spaghetti crudi” title_text=”zucca-” _builder_version=”4.18.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.6″ text_line_height=”2.5em” header_2_font=”Alata||||||||” header_2_font_size=”60px” header_2_line_height=”1.2em” width=”100%” custom_margin=”8px|||||” custom_padding=”||0px|||” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_2_font_size_tablet=”40px” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|tablet” locked=”off” global_colors_info=”{}”]

Ingredienti

PER 1 PERSONA

• 400 gr polpa di zucca
• 200 gr farina tipo 2
• 2 uova
• 1 cucchiaio di parmigiano reggiano
• Noce moscata a piacere
• Crema di zucca
• 400 gr di zucca
• 2 cipolle di tropea
• Olio evo q.b

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Classes” _builder_version=”4.18.0″ _module_preset=”default” background_color=”#f2b16d” background_color_gradient_direction=”155deg” background_enable_image=”off” background_size=”initial” background_position=”top_right” custom_padding=”||45px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” make_equal=”on” _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”0px|auto||auto|false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” border_radii=”on|14px|14px|14px|14px” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.17.6″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

  1

Tagliare la zucca, cuocerla in forno a 180° finchè non sarà morbida

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.17.6″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” custom_padding=”0px|||||” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

2

Frullarla e impastare con uova, farina, parmigiano e un pizzico di sale

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.17.6″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

3

Formare dei cilindri e tagliarli a pezzetti per ottenere gli gnocchetti.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.18.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” custom_padding=”|||0px||” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

4

Cuocere in acqua bollente

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” header_3_font_size_tablet=”18px” header_3_font_size_last_edited=”on|phone” header_3_font_size_phone=”18px”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Classes” _builder_version=”4.18.0″ _module_preset=”default” background_color=”#0C71C3″ background_color_gradient_direction=”155deg” background_enable_image=”off” background_size=”initial” background_position=”top_right” custom_padding=”53px||45px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” make_equal=”on” _builder_version=”4.17.4″ _module_preset=”default” min_height=”292px” custom_margin=”0px|auto||auto|false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||0px|||” border_radii=”on|14px|14px|14px|14px” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.17.6″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

  1

Rosolare 2 cipolle di Tropea tagliate fini con olio q.b a

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.17.6″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” custom_padding=”0px|||||” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

2

 aggiungere la zucca a pezzetti precedentemente sbollentati

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.18.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” custom_margin=”||49px|||” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

3

Cuocere e frullare per ottenere una crema

[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_phone=”

1

Rosolare olio, aglio e scalogno, aggiungere prezzemolo.

” content_last_edited=”off|desktop” _builder_version=”4.18.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]

4

Per rendere il piatto più gustoso si può aggiungere in ogni piatto un cucchiaio di Zola di Capra

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” header_3_font_size_tablet=”18px” header_3_font_size_last_edited=”on|phone” header_3_font_size_phone=”18px”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font=”Allura||||||||” text_text_color=”#FFFFFF” text_font_size=”32px” text_orientation=”center” custom_margin=”23px|||||” global_colors_info=”{}”]Clelia Iacoviello[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testimonials” _builder_version=”4.16″ background_enable_color=”off” custom_padding=”61px|||||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_slider dot_nav_custom_color=”#000000″ _builder_version=”4.16″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”|||||true” custom_padding=”31px||31px||true|false” body_font_size_tablet=”” body_font_size_phone=”13px” body_font_size_last_edited=”on|phone” global_colors_info=”{}”][et_pb_slide _builder_version=”4.16″ _module_preset=”default” header_level=”h1″ body_font=”Alata||||||||” body_font_size=”30px” body_line_height=”1.4em” background_enable_color=”off” background_layout=”light” body_font_size_tablet=”30px” body_font_size_phone=”24px” body_font_size_last_edited=”on|phone” inline_fonts=”Alex Brush,Allura” global_colors_info=”{}” sticky_transition=”on”]

“La zucca ha tre taglie in più di bellezza”

Fabrizio Caramagna

[/et_pb_slide][/et_pb_slider][/et_pb_column][/et_pb_row][/et_pb_section]