Servings:
4
Prep time:
60
Cooking time:
25
INGREDIENTS
- - 500 g Jerusalem artichokes
- - 220 g flour
- - 80 g of breadcrumbs
- - 60 g black olives
- - 8 tomatoes in oil
- - 1 clove of garlic
- - 1 bunch of sage
- - 1 sprig of rosemary
- - 1 teaspoon of chopped parsley
- - ½ teaspoon of grated lemon rind
- - 1 teaspoon of saffron
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Mix the flour with the bread crumbs and saffron and then place like a fountain on a pastry board. Add a pinch of salt and enough warm water to form a homogeneous mixture. Cover and let rest for 40 minutes in the heat.
- Browse the rosemary and sage, then chop finely with the garlic. Peel the Jerusalem artichokes and cut into small pieces, then toss with a little olive oil, a pinch of salt and the 3 chopped herbs. Pour into a thick-bottomed pan, put the lid on and cook for 15-20 minutes on low heat. Wet, if needed, with a little water.
- Gather the lemon zest and parsley in a small bowl, add the chopped olives and tomatoes, well drained and cutted into strips.
- Take some of the dough at a time and roll it on the table, giving it the shape of a breadstick (more or less thick, according to taste), flour them and then cut into long cylinders about half a centimeter.
- Boil the gnocchi in salted water for 5 minutes, drain not too dry directly into the pan with the artichokes, add the olive mixture, stir and serve.
