500 g. (17.6 oz) semolina (durum wheat flour) – salt – lukewarm water. those who don’t like the potatoes gnocchi… and thank to their strong character they can support an important sauce … like a meat ragù. The Gnocchi al Gorgonzola (Potato Gnocchi with Gorgonzola Cheese) are irresistible potato dumplings topped with a Gorgonzola cream.They have a strong flavour and a soft a creamy consistency. Gli gnocchi sardi al ragù di salsiccia sono un primo piatto succulento realizzato con pochi e semplici ingredienti. See more ideas about sicilian recipes, recipes, sicilian. https://www.allrecipes.com/recipe/138117/rossis-sausage-gnocchi A great recipe from Dell'Ugo - the makers of fresh pasta since 1929. Sep 10, 2018 - Rich Sicilian Caponata and Gnocchi is a wonderful gluten-free, vegan meal to share on a cool spring night. Divide the dough into five parts, take one piece and cover the rest while you are working the first one. The dough must be elastic and compact. One of my favourites! Rich Sicilian Caponata and Gnocchi is very versatile. You're really just combining ingredients. Roll out into a 1 cm snake shape, cut it into 2 cm pieces. 1.2 kilograms potatoes 60 grams potato starch 60 grams corn flour (plus extra potato starch and corn flour for rolling) Ingredients – Rich Sicilian Caponata and Gnocchi: Caponata. In Italy you can find gnocchi made with ricotta cheese and flour (without potatoes), gnocchi with roasted pumkin or beetroots instead of potatoes, with chestnuts flour instead of regular flour. It’s exactly the dish I think of when I hear the word ‘Mediterranean’ and celebrates some of my favourite vegetables such as the Aubergine and Tomatoes. All rights reserved. The consistancy changes according with the ingredients, sometimes the dough is compact enough to be rolled out, cutted and pressed againts the ribs of a fork, sometimes can be shaped with a cookie cutter ( like the Roman ones, made with semolina), or spooned directly in boiling water when they are too soft. Two times a week I will connect my Florentine kitchen with yours, wherever you are in the world. Cover and cook for 5- 7 minutes, stirring occasionally until softened. Italy is currently in lockdown, as are many other countries. dati di navigazione o indirizzi IP) e fanno uso di cookie o altri identificatori necessari per il funzionamento (soltanto cookie tecnici e analitici). At this point you can leave the gnocchi as they are or you can press each piece against the rib of a fork of a coarse cheese grater. Cook for about 20 minutes, stirring every so often. Heat the oil in a large pan with a lid, add the aubergines and cook for 2-3 minutes until starting to brown. I’m also available for one-on-one mentoring. Start kneading adding gradually more water if necessary. (They will float to the surface when they are done). Instead of the mozzarella, you can use pecorino shavings. Your website is my is my ‘go to’ for Sicilian recipes from now on, thank you so much for preserving your mums Sicilian recipes – I am more grateful than you could ever know! To cook the gnocchi, fill a large pan with 3-inches of water, bring to a simmer, (do not boil or gnocchi will fall apart) add salt. Add several gnocchi to the pan, (they will sink to the bottom) cook 3-5 minutes. This Italian dish has the advantage of being easy and quick to prepare. https://www.greatitalianchefs.com/collections/sicilian-recipes Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve. Just prepare a pre-dough batter and let it rise, which will result in a light and digestible product, then knead in additional flour and the lard. Homemade Potato Gnocchi Living in Italy … Heat the oil in a frying pan and gently fry the garlic, the aubergine pieces and a little hot pepper. Serves 6, Antonella – Cooking Classes and Private Chef in Florence. Reduce the heat and stir in the garlic. © 2020 Dell'Ugo Saute onion then saute with garlic. The gnocchi that you see on the blog today are the ones of my childhood, the sicilian gnocchi or cavateddi, made just with water and durum wheat flour. But if you do, boil the potatoes whole, and leave the peels on so that they don't absorb a lot of water. They have a good consistency and they rest “al dente”, they are perfetc for. Find a recipe and be inspired to create a delicious pasta or gnocchi dish. I miss teaching. Thank you x. Classic flavours for a classic dish. When I start talking about gnocchi, during my cooking classes,  I realize that people usually knows just the potatoes dumplings. But the universe of dumplings is various! You don’t need to wait for special occasions to serve these tasty morsels, they are easy enough to make and serve on any weeknight. 3 add the broccoli, cpers, dried currants, and reserved gnocchi water (if you've made the recipe same day) "recipe #rz.164220" cook over high heat until water evaporated and the brocoli is crisp.