Tag: gnocchi

Creamy and crunchy gnocchi in simple steps and with few ingredients – Italian cuisine reinvented by Gordon Ramsay

Creamy and crunchy gnocchi in simple steps and with few ingredients



The secret to obtaining perfect pumpkin gnocchi is to use a well-cooked and dry pumpkin, to prevent the mixture from being too moist. It is also important not to add too much flour, otherwise the gnocchi will be too heavy and stringy.



Original first course that mixes sweetness and sourness in every bite – Italian cuisine reinvented by Gordon Ramsay

Original first course that mixes sweetness and sourness in every bite



Add the egg, flour and a pinch of salt. Work quickly until you get a homogeneous and soft dough. Divide it into small portions and form rolls about 2 cm long. Cut them into 2cm pieces and lightly press each piece with the tines of a fork, forming the gnocchi.



Gnocchi with anchovies and olives – Italian cuisine reinvented by Gordon Ramsay

Gnocchi with anchovies and olives


First of all, wash the potatoes well, place them in a large pot, cover with plenty of cold water and cook for about 35 minutes or until they are soft.
Drain them, peel them and mash them with a potato masher, add egg, cheese, nutmeg and flour (and a pinch of salt, if desired) and work quickly until you obtain a smooth dough.

Take one piece of dough at a time, place it on a lightly floured work surface, form a 1-2 cm thick cord and cut it into 2-3 cm long pieces, continuing in this way with the rest of the dough.
Once all the gnocchi have been formed, if you want, you can scratch the gnocchi with the tines of a fork.

At this point you can dedicate yourself to the seasoning: wash and cut the cherry tomatoes, pit the olives, bone the anchovies if necessary.
also heat the water for the gnocchi.


Heat the oil with the chopped onion in a large non-stick pan, then add the anchovies, olives and cherry tomatoes and cook for 10 minutes.
When the water boils, add the gnocchi, mix and wait for them to float to the surface.

Drain the gnocchi with a slotted spoon directly into the sauce and leave to flavor for a few minutes, adding salt if needed and finally adding the chopped parsley.

The gnocchi with anchovies and olives are ready, all you have to do is serve them.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close