Gnocchi di semola con crema di fave e piselli 
Semolina Gnocchi with Fava Bean and Pea Cream
With fresh organic fava beans and peas, I prepared a first course with a smooth and delicate texture. If fresh products are unavailable, you can use frozen ones.
Semolina Gnocchi with Fava Bean and Pea Cream
With fresh organic fava beans and peas, I prepared a first course with a smooth and delicate texture. If fresh products are unavailable, you can use frozen ones.
Cooking Instructions
- 1
First, prepare the gnocchi dough. Arrange the flour in a mound and gradually add enough water to achieve the right consistency.
- 2
Once you have a smooth and uniform dough, roll it into ropes and cut them into small, roughly equal pieces.
- 3
To shape the gnocchi, roll each piece of dough with your index finger on a gnocchi board or, if unavailable, on the tines of a fork. Place the gnocchi on a floured surface, ensuring they don't stick together.
- 4
For the sauce, shell the fresh legumes to obtain the necessary weight of product.
- 5
In a high-sided pan or saucepan, heat the fava beans and peas with a drizzle of oil.
- 6
When everything starts to sizzle vigorously, pour in enough milk to completely cover the legumes. Add salt and cook over medium heat for about 10 minutes.
- 7
Meanwhile, bring water to a boil for the gnocchi.
- 8
After ten minutes, remove the fava beans and peas from the heat and transfer them to a container suitable for an immersion blender. Set aside a few spoonfuls of legumes to add whole to the rest of the blended sauce.
- 9
When the water boils, salt it and cook the gnocchi. The size of mine required about 3 minutes of cooking.
- 10
Pour the sauce into the pan where you will also transfer the gnocchi, not completely drained, using a slotted spoon. Mix everything well and add the whole legumes set aside. Plate and enjoy.
Similar Recipes
-
Semolina Gnocchi with Fish and Artichokes with Ginger Semolina Gnocchi with Fish and Artichokes with Ginger
When I know I’ll have little time before Christmas (which happens very often!), I make this dish ahead and freeze it, so on Christmas Eve I just have to bake it in the oven.
Translated from Cookpad Italy -
Semolina Gnocchi with Zucchini and Ham Semolina Gnocchi with Zucchini and Ham
Semolina gnocchi are a classic of Italian cuisine. These are very delicate, and with fresh zucchini and bits of cooked ham, they offer a comforting blend of flavors.
Translated from Cookpad Italy -
Gnocchi with Peas and Pumpkin Gnocchi with Peas and Pumpkin
Translated from Cookpad Italy -
Gnocchi with Clams and Pumpkin Cream Gnocchi with Clams and Pumpkin Cream
This recipe is perfect for Halloween season and makes a great addition to your Halloween dinner.
Translated from Cookpad Italy -
Potato Gnocchi with Spinach and Ricotta Cream Potato Gnocchi with Spinach and Ricotta Cream
A simple and quick idea with spinach...
Translated from Cookpad Italy -
Gnocchi with Pumpkin Cream and Mushrooms Gnocchi with Pumpkin Cream and Mushrooms
661 kcal: 8.36 g fat, 122.98 g carbohydrates, 19.83 g protein
Translated from Cookpad Italy -
Gnocchi with Squash and Mixed Beans Gnocchi with Squash and Mixed Beans
-
Gnocchi with Green Beans, Fresh Tomato, and Cacio-Ricotta Gnocchi with Green Beans, Fresh Tomato, and Cacio-Ricotta
Green beans are a fresh vegetable, and in spring we need lighter dishes to welcome the warmer season.
Translated from Cookpad Italy -
Potato Gnocchi with Creamy Gorgonzola Sauce Potato Gnocchi with Creamy Gorgonzola Sauce
Tonight, here’s a great way to use up what’s left in the fridge.A few potatoes, a bit of flour, and some gorgonzola—ingredients you probably already have on hand. In about an hour, you’ll have a delicious meal ready to enjoy!If you don’t have gorgonzola, feel free to use any other cheese you have in your fridge to use up leftovers.You can find the full recipe on our blog:https://noifacciamotuttoincasa.wordpress.com/2018/02/24/gnocchi-di-patate-con-crema-di-gorgonzola-dolce/
Translated from Cookpad Italy -
Potato Gnocchi with Pumpkin Cream and Crispy Speck Potato Gnocchi with Pumpkin Cream and Crispy Speck
The sweet flavor of pumpkin, the softness of gnocchi, and the savory, crispy speck come together for a perfect combination in this dish.
Translated from Cookpad Italy -
Squid Ink Flour Gnocchi with Asiago Cream and Pumpkin Squid Ink Flour Gnocchi with Asiago Cream and Pumpkin
I had never used squid ink to make gnocchi before, but after reading a recipe by Chef Persegani, I wanted to give it a try. They turned out amazing, especially paired with pumpkin and Asiago cheese.
Translated from Cookpad Italy -
Gnocchi with Saffron Gnocchi with Saffron
Here’s a dish I made myself that’s perfect for any occasion! It’s delicious and super easy to make.
Miky Translated from Cookpad Italy
More Recipes
