Parisian Gnocchi with Tomato Sauce - It's Always Midday 05/12/2022
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https://www.raiplay.it/programmi/esem... - Antonio Paolino comes to the kitchen to propose one of his specialties, an original version of the classic gnocco. Here is the tomato fior di gnocco. Ingredients: 400 g 00 flour, 500 ml water, a sachet of saffron, zest of 1 lemon, 2 basil leaves, 20 ml extra virgin olive oil, salt, 500 g pachino tomatoes, 200 g leek, 150 g grated cheese, 2 sprigs of thyme, 3 basil leaves, vegetable broth, 60 ml extra virgin olive oil, salt and pepper Procedure: For the gnocchi, bring the water to the boil with oil and salt. When the water boils, add the flour all at once and mix vigorously, on the heat, until it forms a ball that comes away from the pan. Transfer to the work surface and work for a few moments with your hands, while hot. Divide into two loaves and add the saffron powder to one, the chopped basil and the grated lemon zest to the other. Work until you get two homogeneous loaves. With a rolling pin, roll out the two loaves to a thickness of 2-3 mm, while they are still warm. Using cookie cutters, cut out flowers from the basil pastry. Remove a circle from the center of the flower, which we replace with a circle of saffron dough and vice versa. Boil in salted boiling water. When they are cooked, drain them and season with a drizzle of oil. For the sauce, cut the cherry tomatoes in half and place them on a baking tray with baking paper. Add the sliced leek and season with salt, pepper, basil, thyme, extra virgin olive oil and plenty of grated cheese. Mix everything together and bake in a hot oven at 170° for 18 minutes. Transfer everything into the blender, add a little broth or water and blend with the immersion blender until you get a smooth cream. Serve the gnocchi on a bed of tomato cream.
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