Recipe for Gnocchi
250 g potato Sila IGP, 50 g of pecorino cheese, 5 g of potato flour, 50 g regular flour, 1 egg yolk, 3 g of salt, pepper and nutmeg.
Put the potatoes in cold water and salt, bring to a boil and simmer about 30 minutes. While hot, peel and mash potatoes on a pastry board, add the other ingredients and knead until mixture is smooth. Refrigerate for about 30 minutes and form into gnocchi and set aside to be cooked later.
Tomato Sauce with ‘nduja
200 g of fresh tomatoes, 30 g of EVO, 2 g of garlic, 40 g of red onion, 50 g of ‘nduja, 2 g basil, salt and pepper.
Gently fry the onion and garlic, then add the tomatoes cut into pieces, the ‘nduja and basil. Cook slowly and at the end of cooking add the salt and pepper.
100g mixed mushrooms, 20 grams of EVO, 1 clove garlic, 2 g of thyme, 30 g of white wine, 4 g of parsley, vegetable broth, salt and pepper.
In a pan with oil, brown the garlic, thyme and rosemary. Add the mixed mushrooms and cook for a few seconds, stirring constantly. Deglaze with white wine, let it evaporate and add the vegetable stock. Season with salt and pepper. Cook the gnocchi in boiling salted water and collect them as they rise to the surface. Toss them in the sauce filling with chopped parsley and a drizzle of EVO.
100 g of fresh milk, 100 g of fresh cream, 100 g of grated pecorino Crotone.
Bring to a boil then add the milk and cream cheese and blend with an immersion blender. Pour the mixture into the siphon adding some EVO
Composition of the dish
At the base of the dish pour tomato sauce, lay over the gnocchi with mushrooms, add some dried tomatoes, pecorino cheese, the mousse complete with pecorino and basil and a drizzle of EVO.