multicolored tagliatelle with fresh sauce
first courses from Italy
Gnocchi with rocket, cherry tomatoes and black olives
Gnocchi with rocket, cherry tomatoes and black olives
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The gnocchi fall for sure one of the top most popular Italian dishes in the world, given their kindness and especially their incredible adaptability to any kind of seasoning. This recipe proposes the potato dumplings in vegetarian version, topped with cherry tomatoes, arugula and black olives, for a dish rich, fresh and tasty.
preparation
step 1
Without peel them, boil the potatoes until cooked. Let them cool, but not cool completely. Now peel the potatoes and mash well with the help of a potato masher.
step 2
Flour a wooden work surface. Mix the mashed potatoes with flour, an egg previously beaten with a fork and salt to taste.
step 3
Now you work with your hands vigorously together until the mixture is hard, smooth and not sticky. Dough for your gnocchi is ready!
step 4
Cut out small pats dallimpasto and cut them into small pieces, then to work with your fingers to get the typical shape of a dumpling.
step 5
You just have to cook the gnocchi in salted water: when they are cooked to perfection, will go up on the surface acclimatize. At this point, the dumplings should be drained and seasoned to taste.
step 6
For the sauce I recommend you prepare a light sauce with extra virgin olive oil, a little shallot, a little bit of garlic to be removed immediately and a little chili.
step 7
After removing garlic and, if not like it, the shallot, add to the pan with the sauce twenty ripe tomatoes Pachino coarsely chopped, a handful of black olives and fresh rocket.
step 8
Cook for 20 minutes. It's time to join the gnocchi: ripassateli in the pan with the sauce for 3-4 minutes for it to be well absorbed by the potato gnocchi. Et voila!
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