Potato Gnocchi with Cherry Tomatoes, Zucchini and Bacon

Dough ingredients:

• Potatoes 300gr
• Durum wheat semolina flour 160gr
• Potato starch 20gr

(NB you may need to add some water to the dough!)

Drawing:

Bronze Die Potato Gnocchi

Dough procedure:

How to Make Gnocchi with Pastaio

1. Peel the potatoes , make them all more or less the same size and cook them in the steamer for at least 20/25 minutes or in any case until cooked. Once the potatoes are cooked, let them cool to room temperature and mash them with the help of a potato masher.
2. Turn on the Pasta Maker and add the mashed potatoes , adjusting the density with the semolina flour and potato starch .
3. Press the “Pasta V” button and the display will show the indicative amount of liquid expressed in ml. Remember that the machine is set to durum wheat semolina flour, so it will probably not be necessary to add water.
4. Place the bronze die in a bowl of hot water to heat it.
5. About 30 seconds before the end of the kneading cycle, lift the lid to pause the machine. Remove the assembled die and assemble the bronze one, after drying it well .
6. Once the kneading cycle is complete, the machine will automatically switch to extrusion . Once all the gnocchi have been extruded, lay them out to dry .

Seasoning ingredients:

• Zucchini 1
• Cherry tomatoes 150gr
• Red onion ½
• Basil a few leaves
• 100g bacon
• Grated cheese to taste
• Oil to taste
• Salt to taste

Seasoning procedure:

A tasty sauce perfect for Gnocchi

1. Wash the courgette , cut it into not too small pieces and cook it in the steamer .
2. Meanwhile, wash the cherry tomatoes , cut them into 4 and sauté them in a pan with a drizzle of oil and the finely chopped red onion .
3. When the courgettes are cooked, place them in a bowl with the basil , a pinch of salt and a little pepper and blend them with an immersion blender until you obtain a cream.
4. Cut the guanciale into strips and then place it in a hot pan until it becomes crispy . No oil is needed since the guanciale will release its fat. When it is ready, drain it and set it aside.
5. Put a pot of salted water on to boil; when it boils, cook the gnocchi until they float to the surface, then drain them directly into the pan with the cherry tomatoes.
6. Sauté them in the sauce to create a cream.
7. Plate by arranging the warmed courgette cream, place the gnocchi on top and add the crispy bacon before serving.

Enjoy your meal!