Tag: Style

Sorrento style gnocchi – Yet another cooking blog – Gordon Ramsay’s version

Sorrento style gnocchi - Yet another cooking blog


The Sorrento style gnocchi they are an iconic dish of the Italian tradition, in particular of the gastronomic culture of Campania, where the flavors of the sea meet those of the land in a perfect combination of taste and tradition.

This preparation takes its name from the city of Sorrento, and is an example of how Italian cuisine is capable of transforming simple ingredients into memorable dishes, capable of telling local stories and customs.

The Sorrento gnocchi recipe comes from a base of potato gnocchi, a poor dish of the peasant tradition, enriched by the intense flavor of tomato puree. The circle is completed by the scent of fresh basil and the softness of fiordilatte mozzarella, which, when melted, creates irresistible contrasts and textures.

This vegetarian first course is finally grilled in the oven, creating a golden crust that always wins everyone over. I don’t know about you, but as a family, we always fight over the crunchiest parts. Because this is a dish that I love to share with my loved ones, both in its preparation… and at the table!

However, if you are in a hurry, I recommend using some fresh potato gnocchi*.

And if you’re looking for an autumnal version of gnocchi, I invite you to try mine pumpkin gnocchi.

Pumpkin gnocchi Roman style (Very quick, thanks to the trick!) – Gordon Ramsay’s version

gnocchi di zucca alla romana


The Roman-style pumpkin gnocchi I’m a baked first course rich and comforting! There autumn version of the famous Roman Gnocchi of semolina; but from taste some pumpkin gnocchi! Precisely because they were made with addition of pumpkin pulp in the dough that gives a extra gear! Then cut into floppy disks placed on a baking tray and gratinated in the oven with cheese taleggio or pecorino!One spatial gluttony!
Roman-style pumpkin gnocchi

For the Very quick recipe and extremely easyyou can use the pumpkin you have available at home, I suggest you get one dry pulp from the baked pumpkin, so as to work the mixture better! Thanks to special makeup Of slice the discs from the sausageyou don’t waste dough you will make some Roman-style pumpkin gnocchi very fast in half the time! Just like the potato gnocchi and the amazing ricotta gnocchi, and the legendary and super stringy Sorrento style, they are perfect to make as a first course, both for lunchthat for dinner; of course the Thursday as tradition dictates, but also the Sunday and for them Special occasions! Try them in this version too, I’m sure they will be snapped up among retailers too children!

Discover also:

Pumpkin Carbonara (pumpkin version of the famous Roman dish)

Roman style pumpkin gnocchi recipe

PREPARATION TIMES




Preparation Cooking Total
15 minutes 40 minutes 45 minutes

Ingredients




Quantity for 4 people

  • 1 liter milk
  • 250 g of semolina
  • 500 g of raw pumpkin to be cooked according to the instructions for Baked pumpkin without seasonings
  • 100g of butter
  • 1 whole egg
  • 3 tablespoons of parmesan
  • 50 g of taleggio or 2 tablespoons of pecorino
  • nutmeg
  • salt
  • fresh sage (optional) for seasoning

Method

How to make Roman gnocchi with pumpkin

First of all, heat the milk in a saucepan with 50 g of butter, salt and nutmeg.

When the milk comes to the boil, add the semolina in one go and stir quickly with a hand whisk until it has reached the consistency of polenta.

Finally, incorporate the whole egg, slightly beaten, and the 3 tablespoons of parmesan, stirring constantly. Remove from the heat and add the blended and dry pumpkin pulp. If it is watery, squeeze it with a clean cloth.

Then mix well until you obtain a thick dough:

Roman-style pumpkin gnocchi dough

At this point, implement the trick to speed up the preparation of your Roman-style pumpkin gnocchi:

First of all, pour the dough onto baking paper, roll it into a salami shape, giving it a thickness of 5 cm. Wrap it up and leave to cool.

Following all the instructions step by step photo to cut the discs, arrange them in the pan and cook them which you can find in the article: GNOCCHI ALLA ROMANA

The only difference, if you want, instead of pecorino you can add taleggio in small pieces, the cooking times are exactly the same!

Here are yours ready Roman-style pumpkin gnocchi

Roman-style pumpkin gnocchi

You can keep your Roman gnocchi with pumpkin, both cooked and raw, in the fridge or freeze them! They are also delicious reheated! and when planning a Roman dinner, pair them with the delicious Saltimbocca!

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