If you want to eat Italian gnocchi but not the classical one, just made with potatoes, but something a little bit different with the taste of chestnut this is the perfect recipe. These types of gnocchi called tocchetti are made with chestnut’s flour, potatoes and pumpkin and the seasoning is made with the Italian cheese Asiago. The Italian cheese Asiago is produced in the town of Asiago and there are two types according to its aging: the fresh one that is smooth and the crumbly one for the aged cheese of which the flavour is reminiscent of Parmesan. In this recipe I used the fresh one for its sweet taste and its smooth consistency.
INGREDIENTS: 1 kg of Potatoes 300 g of Flour 200 g of Chestnut’s Flour 200 of Pumpkin in pieces 1 Egg Breadcrumbs 150 g of Asiago Cheese cut in pieces 40g of Butter Leaf of Sage
PREPARATION TIME: 20 minutes
COOKING TIME: 15-18 minutes
WINE: Novello (Red Wine)
PREPARATION Boiled the potatoes with peel and cook the pieces of pumpkin in a pan with two spoons of extra virgin olive oil. When the potatoes are cooked, peel and mash them in a bowl together with the pieces of pumpkin. Put on the table the mixture of potatoes and pumpkin together with the flour, the chestnut’s flour and the egg and begin to knead until you obtain homogeneous and soft dough, this take about 8 – 10 minutes, if the dough is too soft you can add a little bit of breadcrumbs.
Divide the dough in parts and roll each one in order to obtain a sort of longs sausages thick as a finger. Pay attention to have always enough flour on the worktable in order to not attach the dough to it. Cut each long sausage in small pieces of 1 cm length that we can call “tocchetti”. Sprinkle tocchetti with flour and place them on a tray. Let salted water boiled, put on it tocchetti and cooked them until they come on the surface. In the meantime prepare the seasoning, put in a pan the butter with the leaf of sage, when tocchetti are cooked drain them and put them in the pan with butter and sage, add the Asiago cheese and let it melted. Serve hot. BUON APPETITO!
Gnocchi with spinach and ricotta cheese is an ideal and delicious Italian first course suitable for vegetarian and not. This type of gnocchi differently from gnocchi of potatoes has a soft consistency, for these reason when you prepare them you should not use an excessive quantity of flour. Important is the use of ricotta cheese and Parmesan that give them a mellow taste, these gnocchi are cooked in water and then baked in oven in order to obtain on their surface a sort of crunchy consistency due to the Parmesan that you should sprinkle over them.
INGREDIENTS (for 6 people): 1 Kg of Spinach 500 g of Ricotta Cheese 1 Egg 80 g of Parmesan 100 g of Flour 50 g of Butter Nutmeg Salt Black pepper
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
WINE: Trentino Nosiola Doc (White Wine)
PREPARATION Boil salted water for gnocchi. Clean the spinach, place them in a pan with salted water and cook them for about 10 minutes since water boils.
When spinach are ready drain them and place them in a pan with 30 g of butter and sauté them for about 5 minutes.
Let the spinach cold, chop them and place them in a bowl, add the ricotta, the egg, 40 g of Parmesan and sprinkle with salt, black pepper and some nutmeg. If the mixture is too soft add some flour
but not much because gnocchi should be not too hard and make a sort of balls like these shown in the picture below.
Preheat the oven to 180°C. When the gnocchi are ready and water boils place them in it and when they rise in surface drain them with the help of a skimmer, place them in a baking pan put over them some pieces of butter and sprinkle with the remain of Parmesan.
Bake for about 10 minutes until the surface becomes slightly golden. Serve hot. This is the result: BUON APPETITO!
Potatoes gnocchi are a famous Italian dish that you can prepare with different type of season. There are many variety of gnocchi made with different type of flour such as gnocchi with semolina flour, also called Roman Gnocchi; gnocchi with maize flour; gnocchi with chestnuts flour; but the most know are potatoes gnocchi. You can prepare them simple with flour and potatoes or also with the addition of some vegetables like spinach, swiss chard or pumpkin, and so you obtain green and orange gnocchi. The best ingredients to prepare potatoes gnocchi are: the yellow potatoes that are slightly floury and so do not attach; and the right quantity of flour, if you use too much flour the gnocchi might be hard instead if you use few flour the gnocchi might be too soften. The element that best characterize potatoes gnocchi is the stripes on their surface. They are important because allow gnocchi to best absorb the seasoning and so give them a delicious taste. In this recipes potatoes gnocchi are prepared with sauce of spares rib try them and let me know if you like it!
INGREDIENTS (for 6 –8 people): 2 Kg of Potatoes 1 Kg of Flour
PREPARATION TIME: 1 hour and 30 minutes
COOKING TIME: 20 minutes
WINE: Dolcetto D’Alba DOC (Red Wine)
PREPARATION Bring salted water boil for gnocchi. Wash the potatoes, place them in a large pan with water and bring to boil for about 10 – 15 minutes or until they become tender. You can control the cooking point with a fork if it enters easily in the potatoes they are ready. When potatoes are ready let them cool, peel them and with the potato masher mush them as shown in the picture.
Now add around the mashed potatoes the flour
and begin to knead until you obtain homogeneous and soft dough, this take about 8 – 10 minutes.
Divide the dough in parts and roll each one in order to obtain a sort of longs sausages thick as a finger. Pay attention to have always enough flour on the worktable in order to not attach the dough to it. Cut each long sausage in small pieces of 1 cm length.
When you have all the pieces, you have to give them the shape of gnocchi: to do this take a fork. Hold the fork with one hand and lean it to the work board, with the other hand take a piece of dough and with the index finger press rolling it on the fork: in this way you obtain gnocchi.
Sprinkle the gnocchi with flour and place them on a tray. When water boils put in it the gnocchi and let them cook until they rise on the surface. Drain them and pour on them the sauce of spares rib. This is the result: BUON APPETITO!
Gnocchi of potatoes is an Italian first course that I like much and I usually prepare in the autumnal and winter period. The recipe presented in this video is similar to the delicious recipes that my mother tough me. Prepare Italian gnocchi is simple and you need only few Italian ingredients: potatoes, better if they are floury potatoes as shown in this video, flour, salt, pepper and, as you prefer, egg. When gnocchi are ready you can decide to season them as you desire. I usually prepare gnocchi with tomatoes sauce. The seasoning shown in this video is good and spicy and is particularly adapt to the autumnal period. Buon Appetito!
This is the recipe of Roman Gnocchi. They are baked gnocchi made with semolina, milk and Parmesan. They are extremely tasty and delicious. Their origin is doubt, indeed it seems they come from Piedmont even if their name is Roman Gnocchi.
INGREDIENTS ( for 4 people): 250 g of Semolina flour 1 l of Milk 2 Yolks 100 g of Butter 80 g of Parmesan 1 Teaspoon of Salt
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
WINE: Bianco di Custoza Doc (White Wine)
PREPARATION Preheat the oven to 200°C. Place in a pan the butter and the milk and let it boil. Stirring, sprinkle the semolina flour in it
and cook for about 5 – 8 minutes until it becomes thick. Then add the yolks, the Parmesan and the salt. Mix all together in order to obtain homogeneous dough and let it cool. Place some water over a worktop, transfer the gnocchi mixture over it, and spread it to form a 1 cm thick layer and with the help of a glass make the gnocchi like in the picture below.
Butter a baking pan and place in it the gnocchi. Sprinkle them with the Parmesan and some pieces of butter. Bake for about 20 minutes until the surface becomes golden. BUON APPETTITO!
Another good Italian recipe with pumpkin as main ingredient is the gnocchi of pumpkin with sauce of ricotta cheese and cream. As the ravioli of pumpkin also this recipe is typical of Mantua in the northern part of Italy. This is a simple and fast recipe to prepare.
INGREDIENTS (for 4 people) 700 g of Pumpkin 200 g of Ricotta Cheese 100 ml of Cream 150 g of Flour 1 Egg Thyme Salt Pepper Nutmeg
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
WINE: Lambrusco Mantovano DOC (Red Wine)
PREPARATION Let salted water boil for gnocchi. Peel the pumpkin, cut it in pieces, place them in a pan with some water and let them cook for about 15 minutes or until they become soft. Drain the pumpkin, place it in a bowl and reduce it in pulp. Place in a pan the butter and let it melt, then add the pulp of pumpkin, some salt and pepper and cook for about 5 minutes. After this time put the mixture in a bowl and let it cool. When the mixture is cool, add in it the flour, the egg and mix all together in order to obtain a soft dough as shown in the picture below. Now prepare the sauce. In a pan place the cream, the ricotta cheese and some thyme. Cook for about 5 – 8 minutes and at the end add some pepper and nutmeg. Now cook the gnocchi in this way: put spoonfuls of the mixture of pumpkin in the water when it boils and when they raise over the surface they are ready. This is the result: BUON APPETITO!
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