Servings:
04
Prep time:
50
Cooking time:
30
INGREDIENTS
- • 400g yellow potatoes
- • 200g type 0 wheat flour
- • 1 egg
- • 300g broad beans
- • 100g carrots
- • 40g parmesan cheese
- • 1 shallot
- • 1 tablespoon tomato pulp
- • 30g butter
- • Extra virgin olive oil
- • Salt and pepper
INSTRUCTIONS
- Boil the potatoes with the peel for 20 minutes, until tender, then peel them, mash them and let them cool down.
- Peel the carrots and mince them thinly with a food processer (or grate them). You can also steam them and blend them to make a cream.
- Combine the four, the carrots, the egg and the tomato paste to the potatoes, then knead to obtain a sticky dough. Let it sit for 15-20 minutes.
- With the dough, create some 1.5cm wide rolls, and cut them into 1cm large gnocchi.
- Peel and blend the broad beans (leave some to decorate). Sauté the minced shallot for a few minutes in a pan with 2-3 tablespoons oil then add the broad beans, some salt and let them season for a little bit. Now add one glass of water and keep cooking for 5 more minutes, then process the mixture to make a cream.
- Boil the gnocchi with salted water, drain them (once they’re floating) directly in the pan with melted butter. Sprinkle some pepper on and distribute them in the serving plates, previously coated with the broad beans cream. Complete with the remaining broad beans and some parmesan cheese flakes. Serve immediately.
