Broad bean gnocchi with bacon and pecorino
Ornella Pasquariello
Time of realization: 2 hours
Degree of difficulty (1 to 5): 2
Ingredients for the gnocchi (quantity for 4 servings):
500 g of frozen broad beans
1 egg
Qs of flour mix type 1 and 0 (about 300g)
1 pinch of salt
Qs of water
for the dressing:
80 g of bacon
To taste of grated pecorino romano
Pepe
Method
For the gnocchi:
boil the beans in boiling salted water for 5 minutes.
Drain and pass them in a vegetable mill or in the mixer (if they are large it is good to remove the skin first). Transfer them to a large bowl and add the egg and flour, mixing everything as is usually done with potato gnocchi. Work as little as possible.
Form long cylinders with pieces of dough and cut them into chunks. Pass over the rigagnocchi and place them on a tray covered with a clean, dry cloth and flour.
For the dressing:
Put the bacon in a pan and sweat slowly over low heat, turning it often. As soon as it is colored, turn off the heat and take half of it. Boil the gnocchi in boiling salted water for a few minutes (try the taste) and drain them. Put them in the pan with the sauce and sauté and mix. Serve and sprinkle with pepper and pecorino cheese, garnish with the crispy bacon kept aside.
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