Ingredients, Recipes, Traditions · 5 Febbraio 2024
GNOCCHI WITH BROAD BEAN CREAM AND CHERRY TOMATOES
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Gnocchi with Broad Bean Cream and Cherry Tomatoes
Delicious, satisfying and perfect with any sauce, potato gnocchi are among the best-loved dishes in Italian food tradition.
The recipe for this Italian first course, which can also make a complete meal, is never quite the same. Here the special ingredient is Federica Genovese Sicily & Food wholemeal Perciasacchi flour, making it a true speciality with a unique, unmistakable flavour.
For exceptionally soft gnocchi that still hold their shape, the secret is yellow-fleshed potatoes that absorb plenty of water. These potatoes are also sweeter than other varieties. Unlike the traditional recipe with refined semolina, this is the secret to perfect gnocchi with my wholemeal Perciasacchi flour.
This recipe for gnocchi with wholemeal Perciasacchi flour contains no egg, making it suitable for people with egg intolerance.
Once made, they can be dressed in countless ways. Here is a recipe with seasonal vegetables.
what’s
needed.
For the gnocchi
For the gnocchi
For the gnocchi
For the sauce
For the sauce
For the sauce
For the sauce
For the sauce
For the sauce
For the sauce
Metod:
Step by step
Boil the potatoes until very soft, drain, peel and weigh out the required amount.
While piping hot, pass through a potato ricer into a bowl. Add the salt and flour and knead.
Transfer to a wooden pastry board and continue working until smooth and even.
Stretch the dough with both hands, form ropes and cut with a knife or dough cutter into short cylinders about 1 cm long.
Press lightly with your palm and roll them over a gnocchi board for the classic shape, or round them between your palms.
Gently cook the broad beans and wild fennel in a saucepan with a little water, seasoning with salt.
When the beans are cooked and the water has reduced, transfer to a steel blending jug and allow to cool slightly. Add two tablespoons of extra virgin olive oil and blend.
Heat oil in a large non-stick frying pan and brown the very finely sliced spring onion. Meanwhile, wash and trim the tomatoes, quarter them and fry with the onion for about 15 minutes, covered.
Bring a large saucepan of water to the boil, salt it and add the gnocchi. As soon as they float, drain, reserving half a glass of cooking water.
Place the broad bean purée in the same saucepan and loosen with the cooking water. Add the gnocchi and gently stir to coat. Transfer immediately to the frying pan and toss in the tomato sauce for 2 minutes.
FEDERICA’S TIPS
Let the cooked potatoes release their steam before making the dough, and use only as much flour as needed to bring it together. Handle the gnocchi gently and loosen the broad bean cream with pasta water for a silky coating.
― storage and serving ―