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Gnocchi di patate con salsa di fiori di zucchine
Potato Gnocchi with Courgette Flower Sauce
Ingredients |
Ingredients for Gnocchi
1 kg boiled potatoes (not peeled)
225 g flour
75 g potato flour
65 g Parmigiano-Reggiano cheese
1 egg
salt, pepper and nutmeg
Ingredients for Sauce
1 shallot
12 courgette flowers
4 ripe tomatoes
2 dl meat or vegetable broth
8 slices of speck
extra-virgin olive oil
100 g Parmigiano-Reggiano cheese
50 g butter
fresh mint
salt and pepper
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Preparation |
How to make the Gnocchi di patate con salsa di fiori di zucchine:
Preparation of Gnocchi
Mash the potatoes after boiling and then peeling, place on
a wooden board, add other ingredients and knead. Extend the dough
into long rolled strips with a few centimetres diameter, cut into
pieces and roll each piece on a fork or the back of a grater
pressing with the thumb. Cook in boiling salted water until they
rise to the surface. Drain and keep warm.
Preparation of the Sauce and Dish Presentation
Peel the tomatoes, remove the seed and dice. Slice the
stalks of the courgette flowers. Julienne cut the mint and half of
the speck. Put the remaining speck slices in the oven at a low
temperature until they become crispy.
Brown the shallot in olive oil, add the julienne cut speck, the
courgette stalks, the tomatoes and the flowers. Add the broth and
let evaporate.
Add the gnocchi and the fresh mint, salt, pepper and, after removing
from the flame, stir in grated Parmigiano-Reggiano cheese and
butter.
Complete the dish with the crispy speck slices.
Serves 6
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1997-2010 © Enrico Massetti
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