{"id":4812,"date":"2020-01-22T17:51:08","date_gmt":"2020-01-22T17:51:08","guid":{"rendered":"https:\/\/www.maxorata.es\/?p=4812"},"modified":"2023-03-28T14:33:29","modified_gmt":"2023-03-28T13:33:29","slug":"sweet-potato-gnocchi-and-cured-maxorata-cheese-with-paprika-with-cilantro-and-basil-pesto","status":"publish","type":"post","link":"https:\/\/maxorata.es\/en\/blog\/sweet-potato-gnocchi-and-cured-maxorata-cheese-with-paprika-with-cilantro-and-basil-pesto\/","title":{"rendered":"Sweet potato gnocchi and cured Maxorata cheese with paprika, with cilantro and basil pesto"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><div class=\"vc_row wpb_row vc_row-fluid dt-default\" style=\"margin-top: 0px;margin-bottom: 0px\"><div class=\"wpb_column vc_column_container vc_col-sm-12 vc_col-has-fill\"><div class=\"vc_column-inner vc_custom_1541605402869\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper  \"><img decoding=\"async\" class=\"vc_single_image-img \" src=\"https:\/\/maxorata.es\/wp-content\/uploads\/2020\/06\/RECETAS-MAXORATA-n\u0303oquis-de-batata-y-queso-maxorata-chef-ale-de-la-nuez.jpg\" width=\"1116\" height=\"600\" alt=\"RECETAS-MAXORATA-n\u0303oquis-de-batata-y-queso-maxorata-chef-ale-de-la-nuez\" title=\"RECETAS-MAXORATA-n\u0303oquis-de-batata-y-queso-maxorata-chef-ale-de-la-nuez\" loading=\"lazy\"  data-dt-location=\"https:\/\/maxorata.es\/en\/blog\/sweet-potato-gnocchi-and-cured-maxorata-cheese-with-paprika-with-cilantro-and-basil-pesto\/recetas-maxorata-n%cc%83oquis-de-batata-y-queso-maxorata-chef-ale-de-la-nuez\/\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid margin-30 dt-default\" style=\"margin-top: 0px;margin-bottom: 0px\"><div class=\"receta-chef wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner vc_custom_1547398758298\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element \" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: right; font-family: 'Playfair Display'; font-size: 15px;\"><em>Receta del chef Ale de la Nuez<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid margin-30 dt-default\" style=\"margin-top: 0px;margin-bottom: 0px\"><div class=\"ingredientes wpb_column vc_column_container vc_col-sm-5 vc_col-has-fill\"><div class=\"vc_column-inner vc_custom_1539610198146\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1680010354039\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2>Ingredients<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1680010374735\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div title=\"Page 9\">\n<p>For the gnocchi:<\/p>\n<p>125 g of flour,<\/p>\n<p>Egg<\/p>\n<p>A kg of sweet potato<\/p>\n<p>200 g of Cured Maxorata Cheese with Paprika<\/p>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<div class=\"vc_separator wpb_content_element vc_separator_align_center vc_sep_border_width_1 vc_sep_pos_align_left vc_separator_no_text vc_custom_1539184091346 wpb_content_element  vc_custom_1539184091346 wpb_content_element\"   style=\"width: 100%;\"><span class=\"vc_sep_holder vc_sep_holder_l\"><span style=\"border-top-color:#FFFFFF;\" class=\"vc_sep_line\"><\/span><\/span><span class=\"vc_sep_holder vc_sep_holder_r\"><span style=\"border-top-color:#FFFFFF;\" class=\"vc_sep_line\"><\/span><\/span>\n<\/div>\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1680010391663\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>For the green sauce:<\/p>\n<p>Half a bunch of coriander<\/p>\n<p>basil medium<\/p>\n<p>Half lemon<\/p>\n<p>40 gr of toasted almonds<\/p>\n<p>a peeled garlic<\/p>\n<p>150 g of olive oil<\/p>\n<p>100 g of Cured Maxorata Cheese with Paprika<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<div class=\"vc_separator wpb_content_element vc_separator_align_center vc_sep_border_width_1 vc_sep_pos_align_left vc_separator_no_text vc_custom_1539184150083 wpb_content_element  vc_custom_1539184150083 wpb_content_element\"   style=\"width: 100%;\"><span class=\"vc_sep_holder vc_sep_holder_l\"><span style=\"border-top-color:#FFFFFF;\" class=\"vc_sep_line\"><\/span><\/span><span class=\"vc_sep_holder vc_sep_holder_r\"><span style=\"border-top-color:#FFFFFF;\" class=\"vc_sep_line\"><\/span><\/span>\n<\/div>\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1680010402767\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>For the tomato sauce sauce:<\/p>\n<p>150g onion<\/p>\n<p>75g roasted sweet potato<\/p>\n<p>100g tomato<\/p>\n<p>Thyme, rosemary and basil<\/p>\n<p>Salt<\/p>\n<p>Cured Maxorata Cheese Slices with Paprika<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"receta wpb_column vc_column_container vc_col-sm-7 vc_col-has-fill\"><div class=\"vc_column-inner vc_custom_1539610187223\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element  vc_custom_1680010313519\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h2>Recipe<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element  receta-inner\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"page\" title=\"Page 9\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 11\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 25\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>For the gnocchi:<\/p>\n<p>Mix the 125 g of flour, the egg yolk, the whole egg, the kilo of baked and peeled sweet potato and the 200 g of Cured Maxorata Cheese with Paprika until it forms a homogeneous and smooth mass. Make the gnocchi in the traditional way. Reserve.<\/p>\n<p>For the green sauce:<\/p>\n<p>Blend half a bunch of coriander, half a bunch of basil, half a lemon, 40 g of toasted almonds, one peeled garlic, 150 g of olive oil and 100 g of Cured Maxorata Cheese with Paprika until you get a fine and homogeneous sauce.<\/p>\n<p>For the tomato sauce sauce:<\/p>\n<p>Saut\u00e9 150 g of onion. Add 75g of roasted sweet potato and 100g of tomato, thyme, rosemary and basil. Rectify salt and grind.<\/p>\n<p>Take slices of the Cured Maxorata Cheese with Paprika for the presentation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_center   download-pdf\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<a href=\"https:\/\/maxorata.es\/wp-content\/uploads\/2018\/12\/Yema_huevo_trufa.pdf\" target=\"\"  class=\"vc_single_image-wrapper   rollover\"  data-pretty-share=\"facebook,twitter,pinterest,linkedin\"  ><img decoding=\"async\" class=\"vc_single_image-img \" src=\"https:\/\/maxorata.es\/wp-content\/uploads\/2018\/10\/pdf-34x32.png\" width=\"34\" height=\"32\" alt=\"pdf\" title=\"pdf\" loading=\"lazy\"  data-dt-location=\"https:\/\/maxorata.es\/en\/blog\/timbale-of-tomato-and-maxorata-cheese\/pdf\/\" \/><\/a>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Receta del chef Ale de la Nuez Ingredients For the gnocchi: 125 g of flour, Egg A kg of sweet potato 200 g of Cured Maxorata Cheese with Paprika For the green sauce: Half a bunch of coriander basil medium Half lemon 40 gr of toasted almonds a peeled garlic 150 g of olive oil&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4813,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43,191],"tags":[198,194,163],"class_list":["post-4812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-principales-ale-de-la-nuez","tag-chef-ale-de-la-nuez","tag-principales-ale-de-la-nuez","tag-recetas","category-43","category-191","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sweet potato gnocchi and cured Maxorata cheese with paprika, with cilantro and basil pesto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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