The Gnocchi with Sagrantino of Montefalco are an extraordinary first course: I tasted them in Umbria, in Montefalco, and I loved them. As always when I try a dish that impresses me I try to recreate it at home. To make it I followed the recipe by Montioni. My guests also appreciated the Gnocchi with Sagrantino of Montefalco: creamy, intensely aromatic — a recipe not to be missed!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Umbria
- Seasonality: All seasons
Ingredients
- 1.1 lbs gnocchi
- 1/4 onion
- 3.5 oz guanciale (cut into thin strips)
- 1/4 cup Sagrantino di Montefalco
- 1/4 cup Sagrantino passito di Montefalco
- 3.4 fl oz cooking cream
- 2 tbsp extra virgin olive oil
- to taste grated Parmesan
Tools
- 1 Cutting board
- 1 Knife
- 1 Low-sided saucepan low-sided
- 1 Pot for gnocchi
- 1 Spoon slotted serving spoon
Steps
Chop the onion. In a low-sided saucepan warm the oil and sauté the onion with the guanciale. Before continuing, remove a little of the guanciale and keep it aside. Add the Sagrantino and the Sagrantino passito to the pan and let reduce until slightly thickened for about five minutes. Pour the sauce into the blender jar and puree everything well, then return the cream obtained to the saucepan. Add the cooking cream and let it cook a few more minutes over low heat, stirring. Boil the gnocchi in plenty of salted water, drain them as soon as they come to the surface and add them to the saucepan with the sauce. Finish with grated Parmesan, the reserved guanciale and serve immediately.
