It’s been quite a long time…
…that I didn’t share with you my passion for colours in cooking!!
Now that the long bleak midwinter is almost behind us, it is time to go back behind the camera and create a new animation, just to celebrate.
I recently learned how to make Gnocchetti Sardi (aka Malloreddus) and they look so hype that I wanted to share their preparation with you. It comes with music and colours – enjoy!
I need to mention that I struggled to find the gnocchi board except on eBay. It’s definitely nice to have it since it’s very simple to use and doesn’t take up much space in your kitchen.
I hear you can substitute this device with a simple fork, but looks a tiny bit more complicated so I’ll leave it to the experts.
I was more interested in experimenting with colours and after a few trials I got the gathered the ideal palette : some spinach for the green, squid ink for the black and of course the excellent beetroot for the pink to burgundy tones. And because black is beautiful, I am going to share this version with you:
Black Gnocchetti Sardi with clams
(For 4 people)
For the pasta dough:
– 400g semolina
– 200ml lukewarm water
– 6g squid ink (1 ½ packet)
– 1kg clams
– 4 garlic cloves
– 1 handful chopped parsley
– 15 cherry tomatoes (I used the orange ones)
– Olive oil
– Salt and pepper
Dilute the ink with the water and add the salt.
On your table top, place the semolina. Punch a hole in the middle and place a quarter of the water in it. Mix all the ingredients together, add the water bit by bit, and knead until it sets into a dough (the 200ml of water is just a ballpark; you may need more or less than that to get the right texture).
Work your dough for at least 10 minutes until it becomes smooth and elastic.
Make into a ball, cover, and leave it to rise for 30 minutes.
Now you can roll your dough into a 1.5 cm (0.6 in.) thick log. Then slice it in 1 cm (0.4 in.) long pieces. Spray some flour over them so they don’t stick.
Let’s use our Gnocchi board. Place it on the table and put a piece of pasta on it. Push it down with your thumb, but not too hard otherwise it won’t’ come off. Then roll all the way until the end of the board using your thumb.
When your gnocchettis are ready, cook them for 12 minutes in salted boiling water.
Clean the clams and heat them in a frying pan with a bit of olive oil. When the shells start to open, add the puréed garlic, the parsley and the tomatoes cut in halves. Season. Leave to simmer for a few minutes then add the pasta and let it all cook for 2 more minutes.
Buon appetito !!