It’s about time to get rid of my first ‘gnocchi trauma’

A few years ago I organized one of my huge dinners. In an Italian buffet one of the dishes was home made gnocchi. I forgot the recipe which I tried, and to make a long story short, the moment the gnocchi arrived in the boiling water, they were probably tired of my work and looked for each other’s company. Thus, a large mass formed in the pan. My frustration was big and at the last moment my mother saved them from a fatal end (in the toilet) and turned them into a puree with a parmigiano crust on top and we had a lovely gnocchi puree instead.

Anyway, after one year in Italy, I decide to give it another try. Boil 500 grams of peeled and chopped older patatoes (gialla as the recipe told me) until they are soft. Let them cool down. Mix with 1 egg, salt, nutmeg and add 00 flour until you get an almost elastic mass (approx 100-max 150 grams of flour for this amount of patotoe). Shape the mass in long tubes on a floured surface and cut in smaller parts. Create the real gnocchi shape with a fork. In the meanwhile mix 500 grams of cherry tomatoes, 4 chopped garlic cloves and 1 chopped spicy little pepper in an oven dish. Add a drizzle of olive oil, pepper, salt and a pinch a sweet paprika powder. Bake at 180° for 20 mins. Add 10 sliced black olives and 25 grams of almond flakes ( puttanesca). Boil the gnocchi in salted water until they appear at the surface. Serve with the puttanesca sauce and some grated parmigiano.

Hurray, I managed!

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