10 MINUTES
Simple yet deliciously more-ish spelt gnocchi.
Gnocchi are an Italian potato dumpling, cooked and eaten much like fresh pasta. They’re cheap in the supermarkets and promoted like a type of fast food, as they are quick and easy to prepare and a simple, tasty but substantial first course.
Very few ingredients are needed for the dough: spelt flour, water, a pinch of salt plus a good amount of strength to knead the dough and that’s it. Or better, if you’re short of time, you might simply buy them - like I did - so that the lengthy process is magically done. Ha-ha.
Choose the sauce you prefer or try the one we suggest here and use some fresh wild fennel herb. Some of you may know pasta con sarde, a dish from Palermo that requires wild fennel fronds. And we use the seeds to flavor our cracked green olives, our cured black olives, and of course our homemade Calabrian sausage, both fresh and cured.
Whether you have foraged for wild fennel or grown it from seed, give this quick pasta dish a try. Don’t replace it with domesticated fennel fronds as they don’t taste the same...and don’t forget to sprinkle some fresh pepper, that warms up the dish a bit!
Gnocchi are an Italian potato dumpling, cooked and eaten much like fresh pasta. They’re cheap in the supermarkets and promoted like a type of fast food, as they are quick and easy to prepare and a simple, tasty but substantial first course.
Very few ingredients are needed for the dough: spelt flour, water, a pinch of salt plus a good amount of strength to knead the dough and that’s it. Or better, if you’re short of time, you might simply buy them - like I did - so that the lengthy process is magically done. Ha-ha.
Choose the sauce you prefer or try the one we suggest here and use some fresh wild fennel herb. Some of you may know pasta con sarde, a dish from Palermo that requires wild fennel fronds. And we use the seeds to flavor our cracked green olives, our cured black olives, and of course our homemade Calabrian sausage, both fresh and cured.
Whether you have foraged for wild fennel or grown it from seed, give this quick pasta dish a try. Don’t replace it with domesticated fennel fronds as they don’t taste the same...and don’t forget to sprinkle some fresh pepper, that warms up the dish a bit!
Here are ingredients for the 4-serving recipe:
1 kg gnocchi
200 g peeled almonds
1 lemon
50 g grated Parmesan cheese
50 ml milk
1 sprig wild fennel
EVO oil
salt and pepper
- Boil water in a pot, and, once started to bubble, add salt
- Rinse the wild fennel under cool water to remove any grit
- Place almonds in a blender. Add 5 tablespoons of EVO oil, milk, the lemon zest, Parmesan cheese, a pinch of salt. Blend to obtain a smooth pesto
- Boil gnocchi in salted water
- Drain gnocchi when afloat and pan-fry for a few moments with the wild fennel pesto
- Serve hot with freshly ground pepper on top
Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.
Mom made the gnocchi #3
No comments:
Post a Comment