Gnocchi “Gratiroeula”
Ingredients
Ingredients for 4 people
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For the gnocchi :
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For the sauce:
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Preparation
My wise grandmother Michelina always knew how to prepare a dish from Lombardy but with a touch of Liguria.
Slice the shallots finely and fry in a pan with butter; peel and dice tomatoes, remove seeds. Add to pan; add the basil , salt and cook for 30 ' .
Boil the water with the butter and a pinch of salt; pour in the flour , remove from heat and stir vigorously with a whisk until the mixture is smooth . Allow to cool , then add the Parmesan cheese, nutmeg and egg yolks, one at a time . Allow to stand for 30 ' .
Roll out the dough on floured board , form a roll to the thickness of a finger and cut into lengths of approx. 2.5 cm and mark with fork. Tip them into boiling salted water, drain them and serve with sauce in a bowl. Stir and sprinkle with Parmesan cheese.
Fresh basil from “Pesto di Prà” is perfect for this dish. www.ilpestodiprà.it
CAYEGA - Arneis Wine Cellar Tenuta Carretta is an excellente wine to drink with this recipe.