1 pound potatoes 1 ¼ cups flour 1 beaten egg ½ pound fresh fava beans (shelled) 1 clove garlic ½ cup Academia Barilla IGP Toscano extra virgin olive oil ¾ cup plum tomatoes ¼ cup black olives 8 basil leaves 2 ounces Academia Barilla Pecorino Toscano salt and pepper to taste
Place unpeeled potatoes in a pot of salted water to cover them by no more than 1 inch. Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife). Cool enough to handle.
Peel and pass through a ricer or food mill onto a floured pastry board or work surface. Mix the hot mashed potatoes with flour, egg and a pinch of salt. Divide dough into 3 sections. Add a little more flour if necessary, depending on the type of potatoes.
Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured. Cut each log into ¾ inch sections with a floured knife. Press each piece of dough on the floured tines of a fork with a floured thumb forward against the tines, letting gnocchi drop onto a floured towel.
Repeat this process for the remaining dough. Shell the fava beans and blanch in a pot of boiling salted water for 1 minute. Quickly remove with a slotted spoon and plunge into ice water to stop the cooking process, then gently slip out of skins.
Heat oil in a pan over medium heat. Sauté peeled garlic for 1 minute until brown. Add tomato, cut into small dice, fava beans and olives. Season with salt and pepper and cook over moderate heat for 4 minutes.
Meanwhile, boil the gnocchi in a large pot of salted water. Remove with a slotted spoon when they float to the surface. Serve with prepared fava bean sauce and garnish with shaved Pecorino and basil leaves.
A balance of flavors, spices, aromas and a tendency toward sweetness as reflected by tradition. We pair it with a dry white wine that is straw-yellow in color with a bouquet of fruit, notes of aromatic herbs and that is hot, fairly mellow and fresh with a perceptible flavor. D.O.C. Ansonica Costa dell'Argentario.
Handmade potato gnocchi require very short cooking time. They must be boiled in boiling salt water and as soon as they rise to the surface, they must be removed from the water.