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GNOCCHETTI DI PATATE

Potato Gnocchi

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Potato Gnocchi
1 garlic clove
3 tablespoons extra virgin olive oil
200 g whole cherry tomatoes
500 g tomato puree
Salt, a pinch
250 g “fior di latte” or mozzarella cheese
Grated Parmesan, to taste
Fresh basil leaves, to taste

DIRECTIONS

In a sauté pan, gently brown a clove of garlic in extra virgin olive oil. Add 500 g of tomato puree, salt, and cook gently over low heat with the lid on, stirring occasionally, for 30 minutes. For extra flavor and texture, you can add 200 g of whole cherry tomatoes. In the meantime, drain 250 g of “fior di latte” or mozzarella cheese so that it doesn’t release excessive milk into the final dish. Dice or slice the cheese. In abundant salted water, boil the Rummo Gnocchi until they float to the surface. Drain. Mix them with the tomato sauce, removing the garlic and adding the “fior di latte” or mozzarella cheese and fresh basil leaves. Sauté until the mozzarella is stringy. Serve by adding more fresh basil leaves, a sprinkling of grated Parmesan and a drizzle of extra virgin olive oil.

ALL RECIPES

Potato Gnocchi

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Potato Gnocchi
Butter or olive oil for sautéing
150 g Ricotta
50 g grated parmesan cheese
4 or 5 fresh basil leaves
3 or 4 spoons of extra virgin olive oil
Pepper, freshly grated

DIRECTIONS

Sauté the gnocchi in either butter or extra virgin olive oil until obtaining a golden brown surface.
In a blender, emulsify the extra virgin olive oil with the basil. With a spoon, stir in the ricotta cheese, adjusting the consistency by adding grated parmesan.
Spread the gnocchi over the cream sauce and garnish with fresh basil leaves and shavings of parmesan.

ALL RECIPES

Potato Gnocchetti

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

400 g Rummo Potato Gnocchetti
200 g shrimps
250 g red and yellow tomatoes
100 ml extra virgin olive oil
Half glass white wine
1 garlic clove
Basil
Parsley

DIRECTIONS

Clean the shrimps, setting aside the shells. Peel the tomatoes by first plunging them into boiling water, scoring the skin, and then removing it. Remove the seeds and cut the remaining flesh into pieces.
Prepare the shrimp bisque: In a pot add some olive oil, the smashed, unpeeled garlic clove, basil leaves, parsley, some of the tomatoes and the shrimp shells. Splash with the wine and cook off the alcohol. Add boiling water until covered, season with salt, stir and simmer for 20 minutes, uncovered, reducing and concentrating flavors. Strain the broth into a large sauté pan. Boil the gnocchi in a large pot with salted water, until they float to the top. Remove them and finish cooking in the pan with the shrimp broth. Once it has reached a nice consistency, add the remaining tomato pieces and, lastly, the shrimps, making sure not to overcook them, as they should remain almost raw. Add fresh basil leaves, toss and serve.

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