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Gnocchi di Patate alla Trentina

Gnocchi di Patate alla Trentina

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Peel potatoes. Boil over medium warmth in giant pot of well-salted water till fork tender, 30–35 minutes. Reserve 1 cup cooking water, and drain potatoes. Let sit till cool sufficient to deal with.

Use ricer to mash potatoes, including cooking water in small increments if wanted to make mashed potatoes clean and creamy. Stir in egg. Knead in ¾ cup flour. Knead in remaining flour, 1 tablespoon at a time, as wanted to make clean, stretchy, barely sticky dough.

Type dough into ball, wrap ball in plastic and refrigerate at the least 1 hour, and as much as 24 hours.

Break off a handful of dough. Rewrap remainder of ball and return to fridge. On floured floor, roll handful into even, 1-inch-thick rope. Reduce rope into 1-inch-long items and switch to parchment in single layer, not touching. Repeat till you’ve formed all dough.

Carry well-salted water to boil. Add gnocchi. Boil till it floats, about 1 minute.

In the meantime, in giant skillet over medium warmth, heat olive oil. Add speck and prepare dinner, stirring, till beginning to brown.

When gnocchi is cooked, reserve 1 cup cooking water and drain. Switch gnocchi to skillet. Stir to coat gnocchi in speck fats, thinning with cooking water if wanted. Serve instantly, topped with black pepper to style. Serves four.

Pair It

Rotari 2011 40 Anni Particular Restricted Version Riserva Chardonnay (Trento). Packed in a festive gold-wrapped bottle in honor of the agency’s 40th anniversary, this 100% Chardonnay opens with delicate scents of white stone fruit, bread crust and a touch of toast. The elegant palate presents yellow apple, pear, citrus zest and hazelnut alongside recent acidity and a refined perlage.

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