Recipe by: Andre Ursini
Time: 1 hour. Serves: 4
To make the gnocchi, fill a large pot with cold water and bring to the boil. Cook for approximately 40 minutes or until the potato is tender but the skins have not broken.
Peel the potato and let it sit for a few minutes to cool slightly then pass through a mouli or a potato ricer. Gently mix in the flour, egg and salt, working it into a smooth mound.
Lay a clean tea towel on your bench and cover with a light dusting of flour. With a rolling pin, flatten out the gnocchi dough on the tea towel until you achieve a 1cm- thick dough that covers the full surface of the towel.
For the gnocchi, once you have made the gnocchi dough, roll it out into a long cylinder shape and cut small logs about 4cm long. After cutting the gnocchi, carefully lower it in small batches into the boiling water.
When the gnocchi rises to the surface, leave for a further 30 seconds and remove.
Meanwhile, in a fry pan on medium heat, put the butter, cinnamon, sugar, walnuts and pistachio nuts. Cook until the butter starts to foam and then place the gnocchi into the pan. Fold through the sauce.
To finish, spoon the gnocchi into bowls and put a generous scoop of vanilla gelato on top.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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