Gnocchi di patate - a fabulous first course is an amazing alternative to soup or pasta. The gnocchi are thick, small and soft dough dumplings made from semolina or wheat flour, eggs, cheese, potatoes, breadcrumbs and cornmeal. Their typical ridges hold the sauce.
Ciao a tutti! Oggi facciamo un primo sfizzioso che otterrà pochissimo tempo a preparare - gnocchi di patate con una salsa semplicissima. Per questa ricetta ho comprato gli gnocchi freschi però vi prometto che proverò a fargli a casa un'altra volta.
Welcome back to you all, I hope you're having a lovely day and you're ready for another delicious recipe. Today we're making a first course which you could also have as a quick lunch. We're doing the gnocchi di patate with a quick simple sauce. For this recipe, I bought some fresh pasta, however, I promise I will try and make them at home another time.
The dough for the gnocchi is rolled out, cut into small pieces, then pressed with a fork or a cheese grater to make ridges which hold the sauce. In Italy, this dish is an alternative to soups or pasta as a first course.
There are a few variations of this Italian primo. In Lombardy (Northern Italy), the gnocchi are called malfatti (literally - poorly made) and have ricotta and spinach as well. In Tuscany (Northern Italy) they're called gnudi and these contain less flour. In Campania (Southern Italy), they are called strangulaprievete, in Puglia (Southern Italy) they're called cavatelli and In Sardegna, they're known as malloreddus.
Same as with any pasta, the gnocchi are cooked in salty boiling water and dressed with the simplest of sauces. In today's recipe, you'll see the most typical sauce Italians use with this dish. So, let's crack on with today's recipe.
Preparazione: 5 minuti
Cottura: 10 minuti
For: 2 people
Preparation: 5 minutes
Cooking: 10 minutes
Ingredienti
- gnocchi di patate
- sale
- pepe
Per la salsa
- 25gr burro
- dei fogli di salvia
- una scorza di un limone
Ingredients
- potato gnocchi
- salt
- pepper
For the sauce
- 25gr butter
- some sage leaves
- a lemon rind
Metodo / Method
Bollite una pentola di acqua salata. Aggiungete gli gnocchi e cuocete per 3-4 minuti, o fino a che non galleggiano in superficie.
Bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 3-4 minutes, or until they float to the surface.
Sciogliete il burro in una padella e aggiungete le foglie di salvia e la scorza di limone. Rimuovete gli gnocchi dall'acqua e mettete nella padella con il burro sciolto. Pepate e servite immediatamente.
Melt the butter in a frying pan, add the sage leaves and lemon rind. Remove the gnocchi from the water and drop into the frying pan with the melting butter. Season with pepper. Toss well and serve immediately.
This recipe is one of my go-to quick simple pasta recipes I like doing quite often. I hope you'll enjoy preparing this recipe and keep it as part of your set of your go-to recipes.
For today's lesson, we've got a grammar lesson. I'm introducing two of the most commonly used verbs in Italian - Essere and Avere. Go ahead and click the link below and follow the lesson. Then, practice the verbs with the worksheet attached. Until next recipe, enjoy cooking and learning! x
