Iron gnocchi recipe
Typical of the Viterbo area, they are commonly made with re-milled semolina and water; in this version I made them with eggs, my hens lay them daily, and I need to use them somehow, we eat little meat at home, so it works well this way… In this recipe, both ingredients are present, normally if a first course already includes all the nutrients, I do not prepare a second course.
Traditional dishes are often complete with their seasoning, in this case, it’s particularly tasty.
Making pasta at home gives me a time of relaxation, hands in the dough distract me from thoughts, and I love trying new recipes.
I’ve been kneading for many years, every year, I revisit some recipes, others I invent, but the pasta shape has now become a tradition in my house, like many others… Recipes follow the change of seasons and the offerings of my garden.
There are many pasta shapes in Italy, sometimes only the name changes because the region changes; but already from the original regions of my family, I have a nice variety… Calabria, Campania, Emilia-Romagna, and Piedmont. I can pleasantly indulge!
Among stuffed pasta and those made of just flour and eggs or water, I have a wide selection!
I got carried away, back to the iron gnocchi, which I don’t use, because for years I’ve been using a lacquered stick that was given to me, and it is a precious tool for my doughs.
I invented the seasoning, in the Tuscia area, there are chestnuts, pork meats, wild fennel; why not combine them together?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Easy-to-find, seasonal, and flavorful ingredients
- 10.5 oz re-milled durum wheat semolina
- 3 eggs
- 1 pork chop (Diced; can be replaced with fresh sausage)
- 7 oz chestnuts, boiled
- 1.75 oz soffritto mix
- 1 small cup dry white wine
- to taste olive oil
- to taste salt
- 2 pinches wild fennel
Tools
Work surface, and pots… Iron rod, knitting needle, or lacquered sushi stick
Steps
The cooking time includes both the pasta and the seasoning; the cooking of the chestnuts is not included
Knead the semolina with the eggs, if you don’t want to use eggs you can use lukewarm water and let the dough rest for about an hour. The amount of water to use is about 20 oz for every kg of semolina; pour slowly because each flour has its own moisture. Make a loaf, and form small rolls as in the video and then small cylinders…
Shape your gnocchi… Do not rush, you can see my method in the video… This is how it was taught to me, I find it convenient and practical.
Sauté the soffritto in a little oil, you know I’m not a fan of fats, I use very little seasoning…
After cutting the meat into small pieces, brown it in the soffritto and splash with white wine
Add the chestnut puree, you can also make it coarser, depending on your taste; the puree will create a sauce that blends well with the gnocchi. Fifteen minutes of cooking and your seasoning is ready
Cook the pasta in salted boiling water; it takes two to three minutes, drain, but not too much, and mix carefully with the seasoning… A nice sprinkling of aged pecorino and there you go… Your first course is ready to be enjoyed with a glass of https://borgomaragliano.it/
You can dry your pasta or freeze it; the seasoned dish is delicious even the next day
