Potato gnocchi

Potato gnocchi stuffed with 'Nduja Tuttocalabria and caciocavallo

Ingredients:

Gnocchi

• 5 red potatoes, 1 egg, 50 g grated parmesan, 3 tablespoons of 0 flour. Salt to taste.

Stuffed

  • A jar of 'Nduja from the Tutto Calabria company, code: 40.212
  • 70 g caciocavallo silano

For the green bean cream (which can also be replaced with courgettes)

150 g of fresh green beans, 5 mint leaves, 2 tablespoons extra virgin olive oil, salt.

To finish the dish

Sweet paprika powder, buffalo mozzarella, extra virgin olive oil.

Procedure:

  • Cook the potatoes in the oven at 170 degrees until they are soft (35 – 40 minutes), peel and mash, let them cool and mix the gnocchi with all the ingredients.
  • Chop the caciocavallo and add it to the ndujia, you need to obtain a homogeneous dough, at this point form gnocchi the size of a walnut and fill them with the ndujia mixture, taking care to close the balls well.
  • Boil the green beans for a few minutes then blend them with oil, salt and mint.
  • Boil the gnocchi and when they float to the surface, put them in a pan with a drizzle of oil and paprika.
  • Impact by placing the green bean cream on the plate, place the gnocchi on top and finish with the strips of buffalo mozzarella!!!


Recipe made by

@RossellaCostaKitchen ( https://www.instagram.com/rossellakitchen/) in collaboration with @Calabriafoodprn ( https://calabriafoodprn.it/tutto-calabria/ )

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