With summertime approaching, it's the perfect time for light meals with gorgeous flavors. This dish features traditional Italian flavors, is light, and perfect for the season. Bring it to the table in our Primavera Serving Bowl.
Potato Gnocchi with Fava Beans and Pecorino Toscano
From Academia Barilla
Per 4 servings
- 1 lb potatoes
- 5 oz all-purpose flour
- 1 egg, lightly beaten
- 7 oz broad beans, fresh, shelled
- 1 clove of garlic
- 1 ½ oz Toscano Extra Virgin Olive Oil IGP
- 1 ¾ oz plum tomatoes
- 1 ½ oz black olives
- 8 basil leaves
- 2 oz Pecorino Toscano Cheese
- salt and pepper to taste
Cover potatoes by 1 inch with cold salted water in a saucepan. Bring to a boil and simmer until tender (when a knife goes in with no resistance), about 50 minutes.
Let cool just enough so they can be handled. Peel and put them through a ricer or food mill.
Combine hot peeled potatoes with flour, egg and salt. Turn dough out onto a floured cutting board and cut into 3 portions.
Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.
Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.
Cook fava beans in boiling salted water for 1 minute; immediately transfer with slotted spoon to ice water to stop cooking. Gently peel skins from beans.
In a small skillet, cook garlic in 1 tablespoon of oil over moderately low heat for 2 minutes add the chopped tomato, fava beans, olives, and salt and pepper to taste, and cook over moderate heat for 4 minutes.