Articolo disponibile anche in: Italian
A summery and fragrant dish that we can enjoy at the restaurant Il Cavaliere di Gabbiano, or try to make at home.
Here the chef Rita Bellentani tells us the secret to prepare the perfect potato gnocchetti.
The dish: potato gnocchi with summer vegetables, pine nuts and raisins.
And here comes the first secret… how to cook the potatoes: “It’s very important that once we’ve boiled them in salted water, we peel them and leave them to rest in the fridge for one day, to get rid of all the water”.
“This is the secret – reveals Rita – to making a soft gnocco. If the potato is filled with water we are forced to add flour and the gnocco will become hard and floury”.
The doses: for 1 kg of potatoes, 100 grams of Parmigiano Reggiano, 100 grams of egg yolk, 10 grams of salt and 400 grams of stone-ground flour 00.
The dimensions of the dumplings? “It depends on your taste, we make them quite small, using the wooden pastry board”.
The sauce is a sort of summer caponata: “To reach the best results- continues Rita – each vegetable must be sautéed separately, because each one has a different cooking time.The vegetables are cut into very small cubes and sautéed in extra virgin olive oil, salt and pepper – right now we have zucchini, aubergine and pepper”.
Then, the grand finale: “When we sauté the gnocchetti with the vegetables, we add a few raisins – which have been soaked in sweet Vinsanto wine for several days – and a small pickled caper, to create a sour-sweet taste”.
“And when we serve it on the plate – she concludes – we sprinkle a few toasted pine nuts and our fresh oregano on top”.
Enjoy your meal! Buon appetito!
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