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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Cover potatoes by 1 inch with cold salted water in a saucepan. bring to a
boil and simmer until tender (when knife goes in with no resistance), about
50 minutes. Let cool just enough so they can be handled. Peel and put
them through a ricer or food mill. Combine hot riced potatoes with flour,
egg and salt. Turn dough out onto a floured cutting board and cut into 3
portions. Gently roll each portion into a long log about 3/4 inch thick.
Cut each log into 3/4 inch pieces with a floured knife. Press a piece of
dough against tines of a floured fork, and push with a floured thumb in a
forward motion toward end of tines, letting gnocchi fall from fork onto a
floured kitchen towl. Repeat with remaining pieces of dough.
Cook fava beans in boiling salted water for 1 minute; immediately transfer
with slotted spoon to ice water to stop cooking. Gently peel skins from
beans. In a small skillet, cook garlic in 1 T of oil over moderately low
heat for 2 minutes . Add the chopped tomate, fava beans, olives, and salt
and pepper to taste, and cook over moderate heat for 4 minutes. Bring a
large pot of boiling salted water to a boil. Add gnocchi and cook until
they rise to surface, about 2 minutes. Drain and toss in a bowl with the
sauce, basil and remaining olive oil. Shave thin slices of pecorino over
gnocchi.
Contributor: www.academiabarilla.com special advertisement
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