Barilla recipes

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Potato Gnocchi with Fava Beans and Pecorino

di Academia Barilla

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Potato Gnocchi with Fava Beans and Pecorino
PREPARATION TIME
1 hours

TYPE
First course




Ingredients for 4 people


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



Preparation 1 hours preparation + 5 minutes cooking
1. Place unpeeled potatoes in a pot of salted water to cover them by no more than 1 inch

2. Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife)

3. Cool enough to handle

4. Peel and pass through a ricer or food mill onto a floured pastry board or work surface

5. Mix the hot mashed potatoes with flour, egg and a pinch of salt

6. Divide dough into 3 sections

7. Add a little more flour if necessary, depending on the type of potatoes

8. Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured

9. Cut each log into ¾ inch sections with a floured knife

10. 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

11. Repeat this process for the remaining dough

12. Shell the fava beans and blanch in a pot of boiling salted water for 1 minute

13. Quickly remove with a slotted spoon and plunge into ice water to stop the cooking process, then gently slip out of skins

14. Heat oil in a pan over medium heat

15. Sauté peeled garlic for 1 minute until brown

16. Add tomato, cut into small dice, fava beans and olives

17. Season with salt and pepper and cook over moderate heat for 4 minutes

18. Meanwhile, boil the gnocchi in a large pot of salted water

19. Remove with a slotted spoon when they float to the surface

20. Serve with prepared fava bean sauce and garnish with shaved Pecorino and basil leaves