Mediterranean-Style Gnocca
This Mediterranean-Style Gnocca is a delightful dish that pairs the creamy richness of ricotta with the bold flavors of olives and sun-dried tomatoes. Served cold over a warm parsley soup, it offers a unique and aromatic combination, perfect for those who enjoy simple yet flavorful recipes.
- 12 Gnocca pieces
- 300 g ricotta cheese (buffalo ricotta if available)
- 100 g grated Pecorino Romano cheese
- 10 sun-dried tomatoes, finely chopped, plus 4 for garnish
- 50 g fresh parsley leaves
- 1/2 litro Brodo vegetale freddo
- 1/2 cucchiaino Fecola di patate
- A handful of Kalamata olives (or similar), plus extra for garnish
- Salt and pepper to taste
- Extra virgin olive oil (EVOO) as needed
Cook the Pasta: Boil the pasta in salted water (1 liter of water and 10 g of salt per 100 g of pasta) until al dente. Drain and cool the Gnocca on a large plate drizzled with olive oil to prevent sticking.
Prepare the Filling: Finely chop the sun-dried tomatoes and olives. In a bowl, mix the ricotta with the grated Pecorino Romano, half of the chopped parsley, the sun-dried tomatoes, and olives. Season with salt and pepper to taste.
Stuff the Pasta: Transfer the ricotta mixture into a piping bag. Fill each generously with the mixture and set aside.
Make the Parsley Soup: In a blender, combine the remaining parsley, potato starch, and a portion of the cold vegetable broth. Blend until smooth. Strain the mixture into a saucepan to remove any coarse particles.
Cook the Parsley Soup: Heat the parsley soup over medium heat, stirring until it thickens slightly and is warmed through. Turn off the heat and stir in a drizzle of olive oil for added flavor.
Assemble the Dish: On each serving plate, spread a few tablespoons of warm parsley soup. Drizzle with extra virgin olive oil. Arrange the stuffed shells on top of the soup. Garnish with extra sun-dried tomatoes, olives, and chopped parsley.
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