Gnocchi “Gratiroeula”

gnocchi gratiroeula fr

Ingredients

Ingredients for 4 people

For the gnocchi :

  • 400g of flour ,
  • 0.6 water ,
  • 30gr. of butter,
  • 150 gr. of parmesan grated,
  • a pinch of nutmeg,
  • salt to taste,
  • 6 egg yolks.

For the sauce:

  • 400 gr. plum tomatoes,
  • 30g of butter,
  • a bunch of basil ( about 12 leaves), 
  • 1 shallot ,
  • 50g of parmesan cheese,
  • salt .

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.

www.tenutacarretta.it

Ideal accompaniment:

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