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Time: 1 ora
Ingredients for 4 people
500 g white potatoes
200 g Special for fresh pasta Molino Dallagiovanna
a pinch of salt
30 g grated Parmesan cheese
a pinch of ground black pepper
½ glass of still white wine
150 g pillow
200 g cherry tomatoes
80 g butter
8 fresh basil leaves
30 g balsamic vinegar IGP
Extra virgin olive oil
Ground black pepper
Gluten-free rice flour for dusting
Time: 60 minutes plus rest
Difficulty level: Medium
Boil a pot with water, bring to the boil and cook the potatoes for about 45 minutes on a low heat, drain and place in a baking sheet lined with parchment paper and let dry in the oven at 170 º C for 10 minutes. Remove from the oven and pass to the potato masher.
Lay on a pastry board, add the mix, the parmesan, season with salt and pepper, working gradually so that it absorbs everything.
Create a ball with the dough, leave to rest for 30 minutes, then remove parts and roll on the lightly floured pastry board, creating salami. With a floured knife, cut into 5 mm long chunks and shape them on the palm of the hand floured. Leave to rest on a tray sprinkled with rice flour.
Peel the shallot and chop finely, place in a pan with 3 tablespoons of extra virgin olive oil, take the artichokes and strip from the hardest leaves, cut in half and remove the inner beard with a paring knife, slice very thin in the long sense. Fill a bowl with cold water, squeeze the lemon and add the sliced artichokes.
At this point, cook the pan with the shallot over the heat and cook over a flame, add the artichokes and brown well, blend with white wine and evaporate well, if necessary to finish cooking add a couple of ladles of vegetable broth.
Put a pan to heat, take the pillow and cut into thin strips, pour into a pan and blanch for a few minutes, drain the cheek from the fat and add to the artichokes.
Remove the stem from the tomato, wash well and cut in four. At the end of cooking artichoke add tomatoes and cook for a few minutes, season with salt carefully because the pillow is very tasty.
Boil a pot with water, bring to a boil, add a pinch of salt and cook the gnocchi in water.
Meanwhile in a pan, melt the butter over a low heat, drain the gnocchi and mix well.
Spread a bed of artichokes in a rectangular plate, add over the gnocchi, complete with drops of balsamic vinegar and fresh basil leaves.