Gnocchi alla Mediterranea Recipe
Category: Main Courses (Primi Piatti)
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Eggs | 1 |
| Salt (fine) | 2 pinches |
| Carrots | 150 g |
| Zucchini | 180 g |
| Eggplant | 300 g |
| Fresh spring onion | 50 g |
| Extra virgin olive oil | 40 g |
| Salt (to taste) | q.b. |
| Black pepper | q.b. |
| All-purpose flour (for dusting) | q.b. |
Instructions:
For the gnocchi:
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Prepare the Potatoes: Begin by thoroughly washing the potatoes and placing them (unpeeled) in a large pot with salted water. Let them cook until tender, about 30 minutes. Once cooked, drain them and while still warm, peel off the skins.
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Make the Dough: Pass the peeled potatoes through a potato ricer or mash them thoroughly into a fine puree. In a mixing bowl, sift the all-purpose flour and add the potato puree. Season with a pinch of salt and start mixing the ingredients to form a smooth dough. Add the beaten egg and continue kneading the dough until well-combined.
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Shape the Gnocchi: Once your dough is ready, roll it into long logs about 1 inch (2.5 cm) thick. Using a knife or bench scraper, cut the logs into small pieces roughly the size of a large hazelnut. To achieve the signature gnocchi shape, gently press each piece with a fork or use a gnocchi board to create ridges. Dust the gnocchi with a little flour to prevent them from sticking together and set them aside on a floured tray.
For the Mediterranean Sauce:
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Prepare the Vegetables: Wash and slice the vegetables. Cut the white part of the spring onion into thin strips. Peel and slice the carrots into thin matchsticks. Slice the zucchini and eggplant into small pieces.
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Sauté the Vegetables: Heat a drizzle of extra virgin olive oil in a large frying pan over medium heat. Add the spring onion, carrots, and eggplant. Stir fry for a few minutes until the vegetables are tender and slightly browned.
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Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the prepared gnocchi into the water in batches. Once they rise to the surface, let them cook for another 2-3 minutes before carefully removing them with a slotted spoon.
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Combine and Serve: Gently toss the cooked gnocchi in the frying pan with the sautéed vegetables. Let them cook together for a minute or two to allow the gnocchi to absorb some of the flavors. Season with salt and freshly ground black pepper to taste.
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Serve: Plate the gnocchi while they are still hot, ensuring the vegetables and gnocchi are well-coated in the olive oil. Serve immediately, and enjoy the warm, Mediterranean flavors!
This dish brings the comforting texture of homemade gnocchi together with the vibrant and fresh flavors of Mediterranean vegetables. It’s a wonderful, wholesome meal that’s easy to prepare and perfect for sharing with family or friends.
Looking for more Italian-inspired recipes like this? Explore our collection of mouthwatering dishes, from rustic pastas to indulgent desserts, right here on Love with Recipes!
