Kentishtowner Kitchen: Pane Vino’s Gnocchi Di Ricotta


Says chef-patron Stefania Berdini: ‘This is the recipe for our gnocchi di ricotta at Pane Vino, a long-term favourite in …



Says chef-patron Stefania Berdini: ‘This is the recipe for our gnocchi di ricotta at Pane Vino, a long-term favourite in the restaurant. Buon appetito!’

This is box title
Serves 4

Tomato sauce:
1 white onion finely chopped,
little mashed garlic,
one can of tomato puree,
fresh basil,
salt.
one cup of home made basil pesto
red onion rings deep fried

Basil pesto:
two large bunches of fresh basil (leaves only)
3 cloves of garlic pealed and finely mashed
100 ml. of extra virgin olive oil
100 gr. of grated parmesan
100 gr. of toasted pine kernels

For the gnocchi: 200 grams of Mascarpone cheese, 200 gr. of ricotta cheese, 200 gr. flour, 1 egg.

1. First, make the very simple tomato sauce.
Fry the onions till they are gold; add the garlic and the tomato puree, and let it reach boiling point. Then reduce the heat, and let simmer till it thickens. When cooked take off the hob, add salt as needed and a handful of chopped fresh basil.

2. Now, make the basil pesto.
Put all the ingredients in a mixing bowl, mash all together with a hand blender until finely reduced into a paste. Ready to use.

3. For the gnocchi, mix the ingredients together to obtain a soft dough, make long rolls and then cut into dumplings. Set aside.

4. To serve: boil the gnocchi in salted water (they will be cooked when floating on the surface), drain and toss with the pesto sauce. Lay the hot tomato sauce onto a plate, put the gnocchi in the middle of it, sprinkle some parmesan on and top with the onion rings.

Pane Vino can be found at 323 Kentish Town Road. The dish sells for £ 9.00 as a starter and 12.50 as a main.


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