A very delicious gnocchi I made the other day and I just cannot believe how easy it is and so special at the same time. It was so good !
For 2 people you will need:
15 small size potatoes
1 egg
100-150gr of white flour ( + more flour for dusting)
pinch of salt
1/2 cup of finely chopped rocket
few drops of water if needed
First boil the potatoes in their skins until soft. Once cooked you need to peel them while they are still quite hot. Then you mash them. I used a fork to do that. Very easy :)
Allow them to cool down before adding flour ,salt, the egg and the rocket. Mix together all the ingredients until the dough is quite firm and not sticky.
Flour the board and cut the dough into 5 pieces and roll each of the pieces into a thin rope, about 1cm wide. Cut into 1cm long pieces. Lightly flour gnocchi while you cut them. You can either leave the shape of them as they are or you can roll them into tiny balls as I did :)
Boil the water with a little bit of salt in a big pot. Add the handful of gnocchi to the pan and cook them until they float on top, that would be approximately 1 minute. Remove the gnocchi with a skimmer,shake off the excess water and serve immediately as desired.
I fried them slightly on the pan in olive oil and served with baked salmon.
They taste as nice the next day in a soup or simply fried with pesto ,creamy sauce or just with butter.
Delicious
I love Italian cooking and I love ravioli but I have never been brave enough to make them from scratch on my own.
But here they are. I am happy in 99% how they turned out but there is always place for an improvement I think ;-)
It is a great dish not only for your loved ones. Those little heart shaped ravioli with delicious pea filling look and taste really nice.
For 19 pieces you will need:
The dough:
200 gr of flour
2 eggs
pinch of salt
The filling:
1 cup of green peas cooked
4 cloves of garlic
bunch of basil and parsley leaves
3 tsp of cream cheese
1/2 cup of parmezan
zest of 1/2 lemon
1/2 cup of roasted pistachios
salt and pepper
First you need to do the dough.
Mix the flour with the eggs. If the dough feels too dry you can add few drops of water. Knead the pasta until smooth and then wrap in the plastic wrap.
Cool in the fridge for about 30 minutes.
In the meantime prepare the filling.
Puree in the food processor the peas, garlic, parmezan,lemon zest, cream cheese, herbs, pistachios and season it well with salt and pepper. Blend it all until smooth pesto texture.
Once the dough has been cooled down you can prepare the raviolis.
Remove the pasta from the fridge and the wrap and cut into half.
Work with one piece at the time. Lightly flour the dough and roll it out with a roller ( or pasta machine if you are lucky to have that) until really thin.
I used first my heart shaped form to mark where to put the filling.
Put the filling in the middle of each heart ,brush the edges with a little bit of water and cover it with the second piece of rolled out pasta.
Press down between them to seal the sheets together. I used a fork to be extra sure to keep the filling inside.
Boil plenty of water in a large pot and add pinch of salt. Drop half of the raviolis into the pot and cook for about 4-5 minutes until they start floating on top. Remove them and serve immediately with melted butter or creamy pea sauce on the bed of roasted asparagus as I did.
Buon Appetito :-)
