It seems that the first recipes of gnocchi were published for the first time in the second half of the sixteenth century, originally they were mixed with flour, breadcrumbs, boiling water and eggs. The great Pellegrino Artusi in 1891 describes two recipes: the first with boiled and mashed potatoes, mixed with minced chicken breast, the second, much simpler, destined to have great luck…. with only potatoes and flour. For my dish, I chose purple potatoes for the gnocchi dough… they have a different color as they contain anthocyanins, rich in beneficial properties for the body and have a pleasant sweet taste. I combined them with the savory and decisive taste of bacon and the slightly bitter and spicy taste of turnip greens, creating a perfect balance of flavors, taste and colors .... as the saying goes ... "even the eyes want their share"
Time of realization: 50 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 2
potato gnocchi
500 g of purple potatoes
About 150 g of flour
a pinch of salt
For the dressing
2 bundles of turnip greens
1 250 g burrata cheese
sliced bacon
a handful of pine nuts
garlic
oil
Chili pepper
sale
Procedure for making purple potato gnocchi with burrata, crispy bacon and turnip greens cream
In a pressure cooker I boiled the potatoes for about 15/20 minutes, then I spread a handful of flour on the pastry board and I peeled the still hot potatoes. I mashed them using the classic potato masher. I worked the dough, adding a pinch of salt, until you get a soft and consistent dough. I let the dough rest for half an hour, then I formed sticks of about 15 cm and then cut into cylinders of a couple of cm. I placed the gnocchi on a floured tray and covered with a tea towel to keep them moist.
In the meantime, I cleaned the turnip greens leaving only the most tender leaves and stems and after having carefully rinsed them and left them to drain, I poured them into a non-stick pan with oil, a clove of garlic and a little chilli and I immediately covered.
As soon as the florets have softened, I added a drop of water and let it cook. When cooked, I blended a part and kept it aside. Meanwhile, I toasted the pine nuts on a plate and prepared the bacon making it crisp in the oven for a few minutes at 200 ° C. I gave the bacon a cone shape by rolling it on steel molds in the shape of a cone. Finally I boiled the gnocchi and as soon as they floated I waited a couple of minutes and drained them. I served the dish, pouring the turnip greens cream on the bottom, the gnocchi and an exquisite cloud of burrata. To conclude, the crunchy bacon cone gives that strong note of irresistible flavor.
The recipe was made by Amerigo Morgia.
