This classic Italian gnocchi recipe is a crowd-pleaser, full of flavor thanks to its simple combination of classic ingredients.
It’s also a quick and comforting dish for a cold winter day, with the richness of ragu without the need to spend too much time in front of the stove. The recipe includes 200g dried borlotti beans, 400g sweet and ripe tomatoes, 2 sprigs of sage, and 500g ladedos or gnocchi.
To start, rinse the dried beans under running water, then place them in a large bowl, cover with water, and leave to soak overnight.
Preparing the Sauce
The next day, drain the beans and rinse them again under running water. Fill a large saucepan with cold water, add the beans, and bring to a boil. They cook for 1-2 hours over low heat until soft.
Meanwhile, cook pancetta in a large frying pan over medium heat for 8-10 minutes, or until golden and crispy. Add shallot to the pan and cook for 2 minutes, then add sage and garlic and continue cooking for 1-2 minutes.
Add chopped tomatoes to the pan and cook for 5 minutes, then add the cooked borlotti beans and season with salt and black pepper. They cook for about 10 minutes, or until the sauce starts to thicken and has the consistency and richness of a ragu.
Preparing the Gnocchi
To make the gnocchi, start by putting 1kg floury potatoes into a large saucepan and covering them with cold water. Bring to a boil, then cook for 30-45 minutes until a fork or knife slides all the way through with no resistance.
Leave the potatoes to cool and steam-dry, then remove the skins and rice them using a potato ricer or masher. Sprinkle 300g semolina flour over the potatoes and season with salt. With clean hands, squeeze the mixture together until there is no more dry flour.
Transfer the dough to a clean work surface and knead for a few minutes until it comes together. Divide the dough into four equal pieces and roll each piece into a sausage about 2cm thick. Cut off 2.5cm pieces on the diagonal, creating rhombus shapes.
People enjoy this classic Italian dish.
They’re not just tasting the flavors of the sauce and the gnocchi – they’re also experiencing a part of Sardinian culture and tradition. The use of borlotti beans, for example, is a staple of Sardinian cuisine, and the simplicity of the recipe reflects the resourcefulness and practicality of the island’s people.
To cook the gnocchi, bring a saucepan of salted water to a gentle boil and cook for 2-3 minutes, or until they start to float to the surface. Use a slotted spoon to lift them out and add them directly to your chosen sauce.
Francesco Mattana’s recipe recommends using old potatoes as they contain less water, which means less flour is used, making the gnocchi nice and soft. Starting the potatoes in cold water also ensures that they cook evenly all the way through.
The recipe is part of Francesco Mattana’s book, which showcases his passion for authentic Italian and Sardinian food, particularly the local tradition of creating a tiny kitchen to prepare meals.
As an Italian chef and online sensation, Francesco has inspired millions of people to cook and appreciate the flavors of Sardinia, much like the way a Melbourne terrace might inspire a new style of home renovation.
