For 4 people
For the “gnocchi”
1 Kg of floury potatoes
200 gr. of white flour
salt, oil to your taste
For the sauce
4 bunches of washed and strained rocket salad
1 handful of grated Parmesan cheese
100 gr. of Piedmontese toasted hazelnuts
1/2 clove of garlic
olive oil, salt, pepper to your taste
Wash the potatoes, put them in a pan, add salt and cover them with cold water.
Put the pan on the gas and, when the potatoes are cooked, peel them immediately and mash them when still hot.
Pour the mashed potatoes on a pastry board and slowly add the flour, the eggs.
Fold the dough until it gets soft and even and it does not stick to your hands.
Now cut the dough first into regular sticks and then into 2-cm bits.
Keep on sprinkling the pastry board with flour so that the “gnocchi” do not stick together.
Gently squeeze each bit on a fork back and let it slide into the pastry board.
Put the “gnocchi” into boiling salted water and cook it for 2 minutes on a blazing flame.
Drain well and season it in the serving bowl with the rocket salad sauce made as follows: pound in mortar the rocket salad, the hazelnuts, the garlic, the Parmesan cheese, the olive oil, the salt, the pepper, thus obtaining an even, thick, but fluid sauce.
“…Just before serving, add some little cubes of cow buffalo mozzarella cheese and chilli pepper.
Success is sure.”
Langhe Nebbiolo San Giacomo 2018