Broccoli soup

Ingredients:
60 grams of broccoli
1 tablespoon olive oil
1 tbsp sunflower oil
1 onion
1 pinch of nutmeg
200 ml cream
salt
white pepper


Preparation:
Separate the broccoli flowers from thick stalks. Finely slice the onion and broccoli stems cut into large cubes. On the heated oil (half olive oil, half a sunflower) glazed onions, then add the broccoli stalks and a little salt and fry until the stalks a little soft. Then grate a little nutmeg and parboil. Add broccoli flowers and mix with onions and stalks and add water to cover the vegetables so much. Cook for about twenty minutes, but watch to broccoli or not to stay too crispy. When broccoli is cooked, remove from the pot a few flowers of broccoli, which will serve as an ornament to serve the rest of the vegetables and chop stick blender. Add cream, stir and taste the soup and add salt to taste further if necessary and let it boil. When the soup boils, remove from heat, pour into a deep plate, decorate flowers broccoli and serve.

Homemade Gnocchi

Ingredients:
400 g of powdered potatoes
300 g flour
4 eggs
60 g butter
nutmeg
salt
Preparation:
Potatoes cooked in use by putting it into cold water, and when they are cooked, allow to cool slightly. Push them to the fork and peel the bark.

Potatoes should be pushed through the press or extractors, can grate on the grater in a bowl.

Now we need to add butter, egg, salt, nutmeg and mix with your fingers and gradually add flour until the mixture is soft and smooth, and while he stops to catch the bowl.

The mixture then roll out into long cylinders of 1-2 cm, and cut with a knife in the form of long noodles in its sole discretion.

Gnocchi should dust with, let it rest a little and then put to cook in salted boiling water.

When they float to remove net and immediately soak in a bowl of cold water to cool