A taste of Sardinia - at its best!
On my recent trip to Sardinia, I explored the delicious tastes and wonderful culture of this amazing blue Zone and learned to make this delectable dish with chef Massimo Balia, executive chef at the Falkensteiner Hotel in Capo Boi, Sardinia. It’s incredibly easy to make and uses the freshest of ingredients - as well as the secret ingredient - Sardinian saffron!
This adds a distinctive color and flavor to this dish. Not to worry - you don’t need to fly to Sardinia to make this dish as many of these ingredients can be found at your local Italian delicatessen or specialty store.
Fresh Gnocchi with Ricotta Cheese with Cherry Tomatoes - Delicioso!!
Gnocchi di Ricotta e Pomodorini
- Fresh Ricotta cheese , 400 g
- Fresh Parmesan cheese, grated 50 g = 3 tbsp.
- Flour, Italian 0-0, 90 g
- One egg yolk
- One lemon- grated for zest
- Salt - 1 tsp
- Fresh saffron - 1 tsp.
- Extra virgin olive oil, 3 tbsp.
- 2 cloves of garlic.
- 1 cup cherry tomatoes, cut in ½
- Basil, 1 bunch, 4 leaves finely chopped,
- Extra basil leaves for saucepan and garnish
- Salt to taste
Place flour, ricotta cheese, one egg yolk, lemon zest, saffron, basil and salt in a mixing bowl
- Place flour, ricotta cheese, one egg yolk, lemon zest, saffron, basil and salt in a mixing bowl. Mix by hand until a firm ball is formed. Transfer to a floured board, cut into 1 “ bread loaf slices. Roll each slice into a long roll using extra flour as needed. Cut into small ¼ inch pieces. Set aside.
Bring 5 quarts of water with 2 tbsp salt to boil. Add fresh gnocchi and cook for 2 min or until gnocchi floats to top of water. Strain and put aside.
- Over the stove, heat olive oil with garlic cloves in a saucepan. Heat for 1 min, then remove garlic cloves. Add 3-4 leaves basil and tomatoes, cook x 1 min. Add gnocchi and toss together- add extra olive oil if needed, cooking for another 30- 60 seconds.
- Garnish with fresh basil leaves. And voila!!
Start of cooking class!
- In health and happiness
I missed it!