Week 14
Gemakskrat
Vega
Dear Krat Chef,
The correct pronounciation would be njocky, but a lot of Dutch locals often
say knocky or even gnotsy with the typical hard G. The name has its origins
with the Italian word gnocco, meaning lump. The dish is very old: even the
Roman legionaires ate the ?little lumps? during their European conquests.
Other than most pasta these oval shaped balls are made of potatoes and
flour. The potatoes are boiled, mashed, kneaded with some flour and salt,
formed into little balls and finally boiled. De Krat often imports this dish
from Italy, but we finally found a supplier that produces the original Italian
gnochi in The Netherlands. Tastes great and locally produced, just as we like
it.
Buon appetito!
Eefje.
Vegetarian Main Course
Gnocchi with cream, turnip tops and pine nuts
25 min
In the crate
Gnocchi (g)
Turnip tops (bunch(es))
Pine nuts (g)
Little Gem sla (piece(s))
Cream (tray(s))
2p
400
1
25
1
0,5
3p
600
1,5
35
1,5
0,75
4p
800
2
50
2
1
Own pantry
Garlic (clove(s))
Dried thyme (tsp)
Oil (tbsp)
Balsamic vinegar (tbsp)
Salt and pepper (to taste)
2p
1
0,5
1
0,5
3p
1,5
0,75
2
0,75
4p
2
1
3
1
Boil some salted water in a large pan for the
gnocchi.
Chop the turnip tops into 4 pieces and wash them
using a salad spinner.
Chop the garlic.
Fry the pine nuts in a dry frying pan. Make sure they
don't burn, that can happen very quickly!
Wash the salad and prepare a simple vinaigrette of
oil and balsamic vinegar.
Boil the gnocchi for around 2 minutes. As soon as
they start floating they are done!
Heat some oil in a wok. Fry the garlic with the
thyme. Add the gnocchi and fry until they have
slightly browned.
Add the cream, heat well and season with salt and
pepper. At the last moment, add the turnip tops and
let them shrink.
Sprinkle the pine nuts over the gnocchi.
Serve immediately with the salad.
Vegetarian Main Course
Risotto with radicchio, red onion, thyme, Parmesan
and little gem salad
In the crate
Red onion (piece(s))
Calasparra rice (g)
Red chicory (stalk(s))
Parmesan cheese (g)
Little Gem sla (piece(s))
2p
1
150
2
45
1
3p
1,5
225
3
65
1,5
4p
2
300
4
90
2
Own pantry
Water (liter)
Vegetable stock (cube(s))
Thyme leaves (tsp)
Garlic (clove)
Balsamic vinegar (tbsp)
Butter (cube(s))
Olive oil (for frying)
Salt and pepper (to taste)
2p
0,5
1
0,5
0,5
1
0,5
3p
0,75
1,5
0,75
1
1,5
0,75
4p
1
2
1
1
2
1
35 min
Boil some water in a pan together with the stock
cubes.
Chop the red onion and the garlic. Add some oil to
a wok or frying pan. Briefly fry the onion and the
garlic. Then add the rice and the thyme.
When the rice has turned transparent (keep stirring
to make sure it does not burn), deglaze it with the
balsamic vinegar. Let the acidity evaporate for a
few minutes. Then add a soup ladle of stock and
wait until it has been absorbed by the rice.
Continue this process and keep stirring regularly.
In the meantime, cut the red chicory tiny rings.
Don?t forget to keep an eye on the risotto.
After around 10 minutes add the red chicory to the
rice and continue the process of adding stock and
stirring.
In total, the rice needs about 20-25 minutes to cook.
It should have a little bit of a bite.
In the meantime, grate the Parmesan and wash the
salad. Prepare a simple vinaigrette from 3 tbsp of
olive oil, 1 tbsp of balsamic vinegar and some salt
and pepper.
When the risotto is done and appears a bit creamy,
add 3/4 of the Parmesan cheese and a knob of
butter.
Turn off the heat and let the ristotto rest for 1 more
minute with the lid on the pan.
Serve the risotto with the salad and the rest of the
Parmesan cheese.
PS. If you have some Parmesan left, this goes well
with the gnocchi.
Vegetarian Main Course
Burgers made of spinach served with stir-fried bell
peppers, potatoes and pak choi
In the crate
Waxy potato (g)
Pointed bell pepper (piece(s))
Onions (piece(s))
Bok choy (head(s))
Spinach burger (piece(s))
2p
400
1
0,5
1
2
3p
600
2
0,75
1
3
4p
800
2
1
2
4
Own pantry
Olive oil (tbsp)
Garlic (clove(s))
Paprika powder (tsp)
Curry powder (tsp)
Oil (for frying)
Salt and pepper (to taste)
2p
3
1
0,5
0,5
3p
4,5
1,5
0,75
0,75
4p
6
2
1
1
35 min
Peel the potatoes and cut into small cubes. Cut the
bell pepper in strips and cut these strips into squares
about the same size as the potato cubes. Chop the
onion and the garlic.
Heat a bit of oil in a wok or casserole (with a lid)
and use this to fry the paprika and the curry powder
briefly.
When it starts to fizz, add the potato. Fry for a few
minutes and then add the onion and the garlic.
When the onion starts to soften, add the paprika
and stir for a few minutes over high heat. Cover the
pan with the lid and let it simmer for 15 minutes.
In the meantime, wash the pak choi. Cut the stem
in pieces and the leaves in strips. Add the pak choi
to the potato mixture and let it shrink.
In the meantime, fry the spinach burgers in a bit of
oil until they have browned on both sides.
Serve the stir-fried potato mixture with the spinach
burgers.
In the crate of week 14
PRODUCT
2 PERS
3 PERS
4 PERS
KEEPING
Red chicory (piece(s))
2
3
4
Refrigerator, 1 week
Waxy potato (kilo)
0,5
0,75
1
Cool dark place
Calasparra rice (pack(s))
1
1
1
Pantry, till expiration date
Pointed bell pepper (piece(s))
1
2
2
Outside refrigerator, 1 week
Little Gem sla (piece(s))
1
2
2
Refrigerator, few days
Onions (piece(s))
1
1
1
Cool dark place
Gnocchi (pack(s))
1
2
2
Refrigerator, till expiration date
Cream (cup(s))
1
1
1
Refrigerator till expiration date
Turnip tops (bag(s))
1
2
2
Refrigerator, few days
Pine nuts (tray(s))
1
2
2
Pantry, till expiration date
Red onion (piece(s))
1
2
2
Cool dark place
Parmesan cheese (piece(s))
1
1
1
Refrigerator, till expiration date
Bok choy (stalk(s))
1
1
2
Refrigerator, 1 week
Spinach burger (pack(ages))
1
2
2
Refrigerator, till expiration date
Origin Products de Krat
De Paddestoel
De Lekkerste Kaas
De Paddestoel started in 1988 in their own kitchen, but
in 2016 the company can proudly call itself a
household name in the bio veggie world. The
mushroom is famous, in the world of healthy burgers.
De Paddestoel is concerned with current issues such as
health and their ecological footprint. Healthy and
ecologically sound can be delecious and
For the recipe's in the crate sometimes we just can't go
without a peace of Parmesan cheese, therefore we
sought a supplier who could supply us with this fine
cheese from Italy and who can cut and package it in
all kinds of weights. Normally, we try to cook with dairy
from The Netherlands, but this isn't possible when it
comes to Parmesan cheese. The Parmesan cheese
comes from Societa Agricola Cooperativa
Latteria Vo Grande in
Pegognaga.
GreenAge
De Pastafabriek
GreenAge is a Dutch supplier of organic and fair trade
dried fruit, nuts, rice and grains. Addy Rouwhorst and
Sascha de Lint are the owners of GreenAge. Driven by
passion and conviction they purchased this small
brand, which was runned by idealism. A great passion
for pure taste and top quality is what drives them.
GreenAge products are always biological and the
farmers get a fair price.
The roots of De Pastafabriek lie in Ristorante d'Antica,
located on the Regulierdwarsstraat in Amsterdam.
Family d'Antuono, is the driving force behind this
authentic Italian restaurant. The great reputation of
the restaurant's fresh pasta spreaded quickly.
Therefore, they decided to start their own pasta
factory. The name 'factory' doens't really apply,
because it's a kitchen where, just likt in restaurant
d'Antica, on a daily basis
they make fresh pasta with
much love and dedication.