RECIPE / GENERAL

Gnocchi di patate e fave con mortadella e pistacchi

Name: Gnocchi di patate e fave con mortadella e pistacchi
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 5 serving(s)
Ingredients: 1 kg Old potatoes; 200 g White powder (flour); 100 g Bean curd powder; 1 Egg; null to taste Salt; 150 g Mortadella; 4 count Large tomatoes; null to taste Thyme; 0.5 dl Food cream; 1 teaspoon Shredded pistachios; null to taste Pecorino cheese; null to taste Black pepper; null as needed Olive oil

Discover a delightful recipe for potato and fava bean gnocchi, generously shared by a friend. This authentic Italian dish features rich mortadella, a vibrant tomato sauce, and a garnish of crunchy pistachios and Pecorino cheese. The key to its success lies in using specific 'one-season old' potatoes, which can be a delightful challenge to source but well worth the effort for perfect gnocchi.

PREP

120 min

COOK

60 min

SERVES

PAIRING

Barbera

INGREDIENTS

Units

5 serv

Old potatoes1 kg
White powder (flour)200 g
Bean curd powder100 g
Egg1
Salt0 to taste
Mortadella150 g
Large tomatoes4 count
Thyme0 to taste
Food cream0.5 dl
Shredded pistachios1 tsk
Pecorino cheese0 to taste
Black pepper0 to taste
Olive oil0 as needed

METHOD

01For the Gnocchi: Boil the potatoes with their skins on until tender. Peel them immediately after boiling, then allow them to cool completely.
02Crush the cooled potatoes and add the egg, salt, white powder, and bean curd powder (or regular powder if bean curd is unavailable). Knead the mixture with your hands until it forms a fine, smooth dough. If the dough feels sticky, add more powder incrementally until it becomes smooth and pliable.
03Form long, finger-wide (about 1.5 cm) snakes from the dough. Cut them into individual pieces, then gently roll each piece along the tines of a fork to create traditional gnocchi ridges.
04Place all formed gnocchi on a large plate and set aside for now.
05For the Sauce: In a heated large and deep pan, add the mortadella and a drizzle of olive oil. Fry for approximately one minute.
06Add the tomatoes (or equivalent tomato sauce) to the pan and let it simmer for about 10 minutes.
07Stir in the cream, thyme, and shredded pistachios. Season to taste with pepper and salt.
08To finish: Bring a large pot of salted water to a rolling boil.
09Add the gnocchi to the boiling water. Watch them closely; as soon as they float to the surface, they are cooked.
10Using a slotted spoon, carefully transfer the cooked gnocchi directly into the simmering sauce. Gently whip (mix) everything together with care.
11Serve immediately on a beautiful plate, garnished with additional pistachios and grated Pecorino cheese.

AI KITCHEN NOTES

The 'one-season old' potatoes are crucial for gnocchi; they have less moisture, resulting in a lighter, fluffier texture. If unavailable, use starchy, dry potatoes.
Cooling the potatoes completely after boiling is vital. Warm potatoes absorb too much flour, leading to dense, heavy gnocchi.
When adding flour to the potato mixture, do so gradually. The goal is a smooth, non-sticky dough – over-flouring will make your gnocchi tough.
Handle the gnocchi dough as little as possible. Over-kneading develops gluten, which can make the gnocchi chewy rather than tender.
When adding thyme, trust your senses! Fresh herbs are potent, and a little goes a long way to avoid overpowering the delicate flavors.
When combining the cooked gnocchi with the sauce, be gentle. You want to coat them without mashing the delicate gnocchi.

PERFECT PAIRING

Barbera

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