Homemade Gnocchetti sardi with cherry tomatoes, extra virgin olive oil, shallots, chilli pepper, paprika, salt and parmesan
Homemade Gnocchetti sardi with cherry tomatoes, extra virgin olive oil, shallots, chilli pepper, paprika, salt and parmesan
by LiefLayer
2 Comments
LiefLayer
I practically put the recipe in the title… in general it’s not like I post all the pasta recipes I make otherwise I would have to do almost a post a day but this time I made the gnocchetti sardi by hand.
Surprisingly they are extremely simple to make (more so than potato gnocchi).
Durum wheat flour + 50% of the flour weight in water.
Knead it.
Let it rest.
Create some dough worms to then cut into pieces… optionally you can then pass the gnocchetti (as I did) in the wooden tool for making gnocchi (which my mother passed to me because she doesn’t use it) or in the fork.
Sprinkle them with a little more semolina and keep them in the freezer for months.
They are so simple to make that if you have an hour and only need to make one portion you can make them and eat them in 1 hour or less (but I had frozen the ones in the photo and then put them in a foodgrade bag ready to use).
If you freeze them, like all fresh pasta, they should not be defrosted before cooking.
Today I therefore took the Gnocchetti sardi from the freezer and decided to make a simple sauce in a pan, my summer sauce (which I will avoid calling scarpariello so as not to offend tradition since I am Piedmontese and I’m not sure a traditional campano would call this scarpariello):
cherry tomatoes, extra virgin olive oil, shallots, chilli pepper, paprika, salt and parmesan.
In practice, before even starting the induction stove, I put the oil in the pan with a pinch of salt, chilli pepper (a little because I like to taste it barely), sweet paprika (or I go directly with the spicy paprika without chili pepper), cut the cherry tomatoes in half and I put them in the pan, I also add the shallot cut into very small cubes, I leave it to go on high heat for minutes until it becomes easy to crush the cherry tomatoes with a fork which releases their juices into the oil (for this I place all the cherry tomatoes downwards).
Since I live with only one portable induction stove (so I don’t have multiple “burner”), in the meantime I boil the water in the electric kettle then put the pasta and water in a saucepan and move the pan to the side.
I wait a couple of minutes just for it to release a little bit of starch (since it’s fresh pasta and it should finish cooking in the pan) then I take two spoons of pasta water and put them in the pan with the sauce, drain the pasta and finish sautéing it in the pan (I’m really good at it right now and it’s fun too).
When the sauce is nice and tight and tied to the pasta, I turn it off, sauté a couple more times so that the temperature drops a couple of degrees (°C of course because my pasta is italian) and after about 1 minute I add a little bit of very finely grated parmigiano and mix immediately, then I add the rest of the very finely grated parmigiano.
This is an empirical method to avoid reaching the melting point of the parmiagiano, thus obtaining a parmigiano that does not string but is creamy.
Finally, I grate more parmesan on the plate (because I love it) so that I can taste it too.
I recommend this dish as long as the cherry tomatoes you find are good in season… in winter it’s not that good.
It is a pasta dish that I make almost daily in this period of course not everyday with fresh pasta, dry spaghettoni as well as with penne (bronze cut) are amazing too.
2 Comments
I practically put the recipe in the title… in general it’s not like I post all the pasta recipes I make otherwise I would have to do almost a post a day but this time I made the gnocchetti sardi by hand.
Surprisingly they are extremely simple to make (more so than potato gnocchi).
Durum wheat flour + 50% of the flour weight in water.
Knead it.
Let it rest.
Create some dough worms to then cut into pieces… optionally you can then pass the gnocchetti (as I did) in the wooden tool for making gnocchi (which my mother passed to me because she doesn’t use it) or in the fork.
Sprinkle them with a little more semolina and keep them in the freezer for months.
They are so simple to make that if you have an hour and only need to make one portion you can make them and eat them in 1 hour or less (but I had frozen the ones in the photo and then put them in a foodgrade bag ready to use).
If you freeze them, like all fresh pasta, they should not be defrosted before cooking.
Today I therefore took the Gnocchetti sardi from the freezer and decided to make a simple sauce in a pan, my summer sauce (which I will avoid calling scarpariello so as not to offend tradition since I am Piedmontese and I’m not sure a traditional campano would call this scarpariello):
cherry tomatoes, extra virgin olive oil, shallots, chilli pepper, paprika, salt and parmesan.
In practice, before even starting the induction stove, I put the oil in the pan with a pinch of salt, chilli pepper (a little because I like to taste it barely), sweet paprika (or I go directly with the spicy paprika without chili pepper), cut the cherry tomatoes in half and I put them in the pan, I also add the shallot cut into very small cubes, I leave it to go on high heat for minutes until it becomes easy to crush the cherry tomatoes with a fork which releases their juices into the oil (for this I place all the cherry tomatoes downwards).
Since I live with only one portable induction stove (so I don’t have multiple “burner”), in the meantime I boil the water in the electric kettle then put the pasta and water in a saucepan and move the pan to the side.
I wait a couple of minutes just for it to release a little bit of starch (since it’s fresh pasta and it should finish cooking in the pan) then I take two spoons of pasta water and put them in the pan with the sauce, drain the pasta and finish sautéing it in the pan (I’m really good at it right now and it’s fun too).
When the sauce is nice and tight and tied to the pasta, I turn it off, sauté a couple more times so that the temperature drops a couple of degrees (°C of course because my pasta is italian) and after about 1 minute I add a little bit of very finely grated parmigiano and mix immediately, then I add the rest of the very finely grated parmigiano.
This is an empirical method to avoid reaching the melting point of the parmiagiano, thus obtaining a parmigiano that does not string but is creamy.
Finally, I grate more parmesan on the plate (because I love it) so that I can taste it too.
I recommend this dish as long as the cherry tomatoes you find are good in season… in winter it’s not that good.
It is a pasta dish that I make almost daily in this period of course not everyday with fresh pasta, dry spaghettoni as well as with penne (bronze cut) are amazing too.
Looks clean and nice!