How to make Zorri Cress Gnocchi? - GRONDA

Koppert Cress

Koppert Cress

Standard Supplier 26th September 2019
Koppert Cress

Koppert Cress

Standard Supplier

How to make Zorri Cress Gnocchi? - GRONDA

Zorri Cress Gnocchi are served with Parmesan and Zorri Cress tuiles, Zorri oil and Zorri roasted seeds.

How to make Gnocchi with Zorri Cress: 1. boiled potatoes press 2. add flour 3. add corn flour
4. add egg yolk 5. add Zorri Cress pulp (see also the production of Zorri Cress oil in my profile)
6. knead dough and add flour if necessary 7. press dough flat and cut into evenly sized pieces
8. form into small balls 9. press slightly with a fork 10. boil for 3-4 minutes 11. drizzle with Zorri Cress oil

Origin: Peru Flavour: horseradish, spicy
Use: fresh-tasting dishes, mackerel, ravioli, sheep's cheese Availability: Year-round
Shelf Life: Up to seven days at 2-7 °C

Zorri Cress’ spicy taste makes a good combination of refreshing dishes. Zorri Cress can be used in cold and warm dishes, combining specifically well with ravioli, sheep's cheese or mackerel.

Zorri Cress is the young sprout of the Nasturtium. This is a spicy decorative plant which has been growing in our gardens for centuries. The plant originates from the Andes and arrived in Europe in the sixteenth century via Peru. The leaf is shaped like a shield, which is why the plant was regarded as a symbol of victory.

Zorri Cress is available year round and can easily be stored for up to seven days. The storage temperature for this product is between 2°and 7° C. The optimum temperature for maintaining the best quality is between 2° and 4° C. Produced in a socially responsible culture, Zorri Cress meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically.

Learn from Marcel Thiele and Franck Pontais how to prepare amazing dishes with cress. We love the appearance.

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