Flow rate
First courses
Duration
45 minutes
Difficulty
Medium difficulty
Ingredients
- 1 kg of potatoes
- 250 g of Crava Occelli® + to taste for the seasoning
- 250 g of 00 flour
- 2 eggs
- 1 pinch of salt
- 30-35 strawberries
- 60 g Occelli® butter
Preparation
Gnocchi with strawberries and Crava Occelli® are a truly original dish, a must-try!
Stuffed gnocchi are certainly not a novelty, but how many can say they have tried them stuffed with strawberries? It is not a very common recipe. The gnocchi dough is instead the traditional one based on potatoes, but with an additional ingredient: Crava Occelli®, which with its fresh and delicate flavor goes very well with strawberries and makes these gnocchi even more delicious.
Procedure
Start by boiling the potatoes in plenty of salted water: cook them for about 20-30 minutes (depending on their size: to check if they are cooked, prick them with the prongs of a fork. If they go in easily, it means they are ready), then drain them, peel them and pass them through a potato ricer.
Work the Crava Occelli® until it becomes creamy and add it to the mashed potatoes. Now add the flour, eggs and salt. Knead everything quickly and vigorously, just enough to obtain a homogeneous mixture.
Then prepare the strawberries: remove the stalk, wash them and dry them well.
Now divide the dough into many equal pieces and roll out each piece on the pastry board to create many fairly thick loaves. Cut each loaf into fairly large pieces, then lightly press each piece on the palm of your hand, creating a small cavity in which you will place a strawberry. Now close the dumpling by overlapping another piece of dough and forming a ball around the strawberry, so as to close it well and wrap it completely.
Proceed in this way until the dough is finished.
At this point, bring some salted water to the boil in a pan and cook the gnocchi.
While you wait for them to be ready, melt the Occelli® butter in a pan. When the gnocchi come to the surface, remove them with a slotted spoon and quickly toss them in the butter.
Serve them piping hot, completing the dish with a little Crava Occelli® cut into small pieces.
