gnocchi with melted spring onions and tomatoes

gnocchi with melted spring onions and tomatoes
 
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This recipe was uploaded
by maddimouse

 
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Ingredients

Ingredients
Method
 
  • for the gnocchi:
  • 600 g floury potatoes, cooked in peel the day before
  • 125 g ricotta
  • 150 g semolina/durum wheat
  • 1 egg
  • 1 pinch of salt
  • ------------------
  • some extra durum wheat for a soup plate to roll them in and for a tray to place the gnocchi on
  • ------------------
  • for the sauce:
  • butter
  • olive oil
  • spring onions, chopped
  • tomatoes, cut in little slices
  • salt
  • pepper
  • sugar
  • white balsamic vinegar
  • mixed herbs
  • ----------------------
  • parmesan cheese
  • basil leaves
Peel the potatoes and grate them finely. Add all the other ingredients and quickly knead a dough.

Pour some durum wheat in your soup plate and on the tray or board you want to lay your gnocchi on.

Slightly wet your hands and form gnocchi, roll them in the durum wheat in your soup plate and put them on the tray. Make sure they don´t stick together.

Bring some water to boil, add salt (as much as you would for pasta). Put the gnocchi in and reduce the heat until they´re done. The water should be just before boiling, otherwise they might fall apart.

Gently heat up the butter and olive oil in a frying pan.

Depending on how big you make the gnocchi they should take 10 to 15 minutes. As soon as they come to the surface, wait for another two minutes, then take them out.

When the gnocchi have come up to the surface of the water prepare the melted spring onions and tomatoes.

Add the spring onions to the melted butter and gently stir-fry until they begin to take colour. Add the tomatoes and all the other ingredients. Mix carefully until everything is heated up. This won´t even take a minute, so be careful!

Take the gnocchi out of the water and add them to the veg. Carefully mix it all and serve it on a plate.

Sprinkle some parmesan cheese on top and add a few basil leaves for decoration.





gnocchi with melted spring onions and tomatoes

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This recipe was uploaded by maddimouse

 
 
It is important for this recipy to cook the potatoes at least the day before. Do not put them in the fridge, let them cool off on a plate or (as I always do) on a tray. They should be floury potatoes, too, otherwise the gnocchi dough might not get as smooth as you´d want it to be.

The melted shallots and tomatoes that I made for this dish are just one variation. You can eat all sorts of sauces to these gnocchi, I will post some more as soon as I´ve cooked them again. Check foodwise every now and then!

I always make 36 gnocchi out of this recipy, for a main I serve 7 to 9 gnocchi per person, as a primi maximum 4.

Method


Peel the potatoes and grate them finely. Add all the other ingredients and quickly knead a dough.

Pour some durum wheat in your soup plate and on the tray or board you want to lay your gnocchi on.

Slightly wet your hands and form gnocchi, roll them in the durum wheat in your soup plate and put them on the tray. Make sure they don´t stick together.

Bring some water to boil, add salt (as much as you would for pasta). Put the gnocchi in and reduce the heat until they´re done. The water should be just before boiling, otherwise they might fall apart.

Gently heat up the butter and olive oil in a frying pan.

Depending on how big you make the gnocchi they should take 10 to 15 minutes. As soon as they come to the surface, wait for another two minutes, then take them out.

When the gnocchi have come up to the surface of the water prepare the melted spring onions and tomatoes.

Add the spring onions to the melted butter and gently stir-fry until they begin to take colour. Add the tomatoes and all the other ingredients. Mix carefully until everything is heated up. This won´t even take a minute, so be careful!

Take the gnocchi out of the water and add them to the veg. Carefully mix it all and serve it on a plate.

Sprinkle some parmesan cheese on top and add a few basil leaves for decoration.





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