Potato Gnocchi with Fava Beans and Pecorino
di Academia Barilla
PREPARATION TIME
1 HOURS
1 HOURS
TYPE
FIRST COURSE
FIRST COURSE
Overall rating
Ingredients for 4 people
1 pound potatoes
1 ¼ cups flour
1 beaten egg
½ pound fresh fava beans (shelled)
1 clove garlic
½ cup Academia Barilla IGP Toscano
extra virgin olive oil
¾ cup plum tomatoes
¼ cup black olives
8 basil leaves
2 ounces Academia Barilla Pecorino Toscano
salt and pepper to taste
1 ¼ cups flour
1 beaten egg
½ pound fresh fava beans (shelled)
1 clove garlic
½ cup Academia Barilla IGP Toscano
extra virgin olive oil
¾ cup plum tomatoes
¼ cup black olives
8 basil leaves
2 ounces Academia Barilla Pecorino Toscano
salt and pepper to taste
Preparation 1 hours preparation + 5 minutes cooking
1. Place unpeeled potatoes in a pot of salted water to cover them by no more than 1 inch
2. Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife)
3. Cool enough to handle
4. Peel and pass through a ricer or food mill onto a floured pastry board or work surface
5. Mix the hot mashed potatoes with flour, egg and a pinch of salt
6. Divide dough into 3 sections
7. Add a little more flour if necessary, depending on the type of potatoes
8. Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured
9. Cut each log into ¾ inch sections with a floured knife
10. Press each piece of dough on the floured tines of a fork with a floured thumb forward against the tines, letting gnocchi drop onto a floured towel
11. Repeat this process for the remaining dough
12. Shell the fava beans and blanch in a pot of boiling salted water for 1 minute
13. Quickly remove with a slotted spoon and plunge into ice water to stop the cooking process, then gently slip out of skins
14. Heat oil in a pan over medium heat
15. Sauté peeled garlic for 1 minute until brown
16. Add tomato, cut into small dice, fava beans and olives
17. Season with salt and pepper and cook over moderate heat for 4 minutes
18. Meanwhile, boil the gnocchi in a large pot of salted water
19. Remove with a slotted spoon when they float to the surface
20. Serve with prepared fava bean sauce and garnish with shaved Pecorino and basil leaves
2. Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife)
3. Cool enough to handle
4. Peel and pass through a ricer or food mill onto a floured pastry board or work surface
5. Mix the hot mashed potatoes with flour, egg and a pinch of salt
6. Divide dough into 3 sections
7. Add a little more flour if necessary, depending on the type of potatoes
8. Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured
9. Cut each log into ¾ inch sections with a floured knife
10. Press each piece of dough on the floured tines of a fork with a floured thumb forward against the tines, letting gnocchi drop onto a floured towel
11. Repeat this process for the remaining dough
12. Shell the fava beans and blanch in a pot of boiling salted water for 1 minute
13. Quickly remove with a slotted spoon and plunge into ice water to stop the cooking process, then gently slip out of skins
14. Heat oil in a pan over medium heat
15. Sauté peeled garlic for 1 minute until brown
16. Add tomato, cut into small dice, fava beans and olives
17. Season with salt and pepper and cook over moderate heat for 4 minutes
18. Meanwhile, boil the gnocchi in a large pot of salted water
19. Remove with a slotted spoon when they float to the surface
20. Serve with prepared fava bean sauce and garnish with shaved Pecorino and basil leaves