Gnocchi Napoli
This Gnocchi Napoli recipe is full of flavor and has an exquisite texture. It's a dish you can wow your guests with. Try it out and add to your menu today.
Ingredients
Gnocchi:
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Flour 250.0 g
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Parmesan cheese 40.0 g
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Ricotta cheese 110.0 g
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Choux Pastry 150.0 g
Sauce:
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Olive oil 50.0 ml
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Onion,chopped 150.0 g
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Garlic 30.0 g
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Chilli, flakes 1.0 g
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Bay leaves 1.0 g
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Parmesan cheese
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Ricotta cheese
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Astra Fat Spread (1x5KG) 50.0 g
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Green olives, seeds removed and cut in half 150.0 g
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Cappers rinsed 30.0 g
Garnish:
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Buffalo Mozzarella 120.0 g
Preparation
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Gnocchi:
- Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not over work, we need it to be light and fluffy.
- Dust a work surface with flour and using small batches roll out the dough in thin logs.
- Dust a knife with flour and cut the dough into small pillow shapes.
- Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
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Sauce:
- Add the oil to a sauce pan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the Knorr Tomato Pronto, cheese,Astra Fat Spread and cook for 5 minutes to heat through and slightly reduce.
- Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
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Garnish:
- Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander the garnish with fresh basil leaves.
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Chefs Tip:
- Use Choux pastry to keep the Gnocchi very light almost melt in the mouth here is the recipe.
- 250 ml water
- 125 g Astra Fat Spread
- 2 g salt
- 187 g flour
- 125 g eggs
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Method:
- Bring the water andAstra Fat Spread to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs 1 at a time to make a soft paste like dough that just holds it shape.
