I had already made stuffed potato gnocchi with different fillings but this time I wanted something tasty and suitable for these cold days.
At the beginning of January I was in Rome for a few days and I ate a fantastic gricia. So why not try making gnocchi with gricia inside?
And so the potato gnocchi with gricia filling were born.
INGREDIENTS:
2 large boiled and mashed potatoes
1 whole egg
flour 0 which is used to obtain a dry but soft dough
1 pinch of salt
50 g of grated pecorino romano plus more for dusting the surface
1 teaspoon of cornstarch
a few tablespoons of milk
About 50 g of butter
PREPARATION:
I started by preparing the filling which I then let it cool well before using it.
I cut the guanciale into very small cubes and browned it over a very low flame in a non-stick pan until it became crunchy. I drained it well and kept aside on absorbent paper.
I put the pecorino romano in another non-stick pan together with 4 tablespoons of milk and started to melt it over a very low flame to create the pecorino cream. If necessary, add a little more milk, it must be quite fluid. As soon as the pecorino melted, I added the cornflour dissolved in a spoonful of milk. I kept stirring over low heat until I got a firm but soft dough.
I removed from the heat and added the crispy guanciale. I mixed well to obtain a homogeneous mixture between cream of pecorino cheese and guanciale and let it cool completely.
Meanwhile on the pastry board I put the mashed potatoes in a fountain and in the center I put the egg and salt. I started incorporating some egg potatoes with the help of a fork. Then I slowly added the flour and started kneading with my hands until I got a soft but not sticky dough.
I then made some loaves with a diameter of about 2 cm and cut some pieces about 5 cm long.
From each log I made conchette that I filled with a little stuffing and I closed each conchetta making a ball that I placed on a very well floured pastry board to prevent it from sticking.
When I finished preparing all the gnocchi, I cooked them a few at a time in plenty of salted water until they came to the surface.
I drained them well and placed them in a baking dish. I brushed the surface with melted butter with the help of a brush, sprinkled with pecorino romano and baked for 10 minutes in a hot oven at 200° with the grill.
I served immediately to enjoy the warm and creamy filling.
Recipe by blogger Alessandra Barbone from the blog isognatoridicucinaenuvole
