Ingredients for Vellutata di piselli:
1 cup of Broth (I used Chicken)
2 cups of Peas
1 Shallot, sliced
1 piece of Bacon (I used Porchetta)
Olive Oil
Ingredients for Gnocchetti di Ricotta:
8 oz ricotta whole-milk ricotta (250g)
1 large egg
1/2 cup flour (60g)
1/2 cup grated Parmesan cheese (40g)
1/2 tsp House Seasoning
Instructions for making Vellutata di piselli:
In a sauce pan sautè the sliced shallots with some olive oil. Then add the Bacon. cook for about a minute or two and then add the broth and peas.
Simmer for about 10-15 minutes. While this is simmering you can prepare the dough for the gnocchetti.
Remove from heat and then use a hand blender to mix, once it has reached your desired consistency, put the sauce pan back on the heat to simmer, while you cook the gnochetti.
Instructions for Gnocchi/GnocchettiDrain the ricotta:
If there is water in the ricotta container, drain it out.
Crack the egg into a small bowl and lightly beat it.
Add the remaining ingredients: ricotta, grated Parmesan cheese, flour, house seasoning to another bowl, then add the egg. Mix well with a fork or your hands. In my opinion hands are better for this 🙂
To make Gnocchi:
Move the batter onto a well-floured wooden board. Gently roll dough into a long roll to a thickness of about your pinky finger. Using a sharp knife, cut each roll into 1 inch pieces. Repeat with the remaining dough.
To make Ghnocchetti:
With your hands remove about a teaspoon full of dough in your palms and form into a ball, then place that ball on a well-floured wooden board. Repeat for all of the dough.
To Cook Gnocchi/Gnochetti:
Bring a large amount of well-salted water in a big pot to a boil. Cook the gnocchi in 2 batches if you need too, Do not put them in the water on top of each other. When the gnocchi float to the surface, cook them for 1 minute then transfer with a slotted spoon to a plate.
Assemble:
To plate your dish, spoon some of the vellutata (peas) onto your plate to make a bed for the Gnocchetti. Then Add the Gnocchetti on top of the vellutata. Drizzle a bit of Olive Oil on top and enjoy!
I woke up super early today and did my Yoga and squats. Day 18 of a 30 day yoga challenge and day 13 of the 30 days of 100 squats challenge. O.o
Furthermore; after I was done with that, I sat down and started watching Cucine da incubo with chef Antonino Cannavacciuolo. I just love him and his accent :D. Well he was in a restaurant in calabria and he made a Vellutata di piselli and I was thinking, dang that looks good. So I knew I had a can of Piselli in my pantry and he used Panchetta in his recipe which is just like bacon, so I didn’t have panchetta but I had Porchetta, so I used that instead. And he made a Gnocchi to put on top of it.
Just two days ago I made Gnocchi di Ricotta, and put them in a vegetable soup that I had made. I didn’t take a picture, because I was cold and the day was crappy and I wasn’t feeling it. But, I remembered I had more Ricotta in the fridge! And this is what I came up with.
And also, I decided I wanted to give a go as a food blogger, so I made this page today and started all kinds of stuff I have no idea where this will go, but, I hope it goes somewhere. Next Step is Pinterest!