WTI Magazine #16 2014 Feb, 07
Author : Gambero Rosso Translation by:
First prepare the sauce that will accompany the gnocchi. Blanch the tomatoes, peel and blend. In a pan put olive oil, add the sliced onion and a few minutes later, the tomatoes smoothies. At the end of cooking, add the fresh basil.
For the gnocchi, after putting the two envelopes to soak dried mushrooms for about three hours and have them finely chopped, pour the flour and in the middle we put the egg yolks, grated Parmesan cheese, ricotta cheese, nutmeg, salt and mushrooms.
We work the dough for a short time until it is smooth and homogeneous and form long cylinders, which will cut into pieces to form the dumplings without recess.
We cook the gnocchi in boiling salted water, and then we drain and we flavor with the sauce prepared earlier. Serve with parmesan cheese, fresh basil and olive oil.
Additional Information
Type flow: First
Recipe Type: Fresh Pasta
Ingredients: 500 g ricotta, 100 g parmesan cheese, 2 egg yolks, 180 g flour, 2 sachets of dried porcini mushrooms, 500 g vine tomatoes, onion, salt, extra virgin olive oil
