Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi di semola con crema di fave e piselli

Semolina Gnocchi with Fava Bean and Pea Cream

Name: Semolina Gnocchi with Fava Bean and Pea Cream
Yield: 4 servings
Ingredients: 2 1/2 cups semolina flour (about 300 grams); 3/4 cup warm water (about 200 ml); 8.8 oz fresh fava beans (about 250 grams); 7 oz fresh peas (about 200 grams); as needed Milk,; as needed Extra virgin olive oil,; Salt, to taste

Elodia @kitchens_drops_elo

Reggio Calabria

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.

Elodia @kitchens_drops_elo

Reggio Calabria

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.

Saved

Ingredients

4 servings

For the gnocchi
2 1/2 cupssemolina flour (about 300 grams)
3/4 cupwarm water (about 200 ml)
For the sauce
8.8 ozfresh fava beans (about 250 grams)
7 ozfresh peas (about 200 grams)
as neededMilk,
as neededExtra virgin olive oil,
Salt, to taste

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Steps

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.