Tocchetti with Asiago - Primo

If you want to eat Italian gnocchi but not the classical one, just made with potatoes, but something a little bit different with the taste of chestnut this is the perfect recipe.
These types of gnocchi called tocchetti are made with chestnut’s flour, potatoes and pumpkin and the seasoning is made with the Italian cheese Asiago. The Italian cheese Asiago is produced in the town of Asiago and there are two types according to its aging: the fresh one that is smooth and the crumbly one for the aged cheese of which the flavour is reminiscent of Parmesan. In this recipe I used the fresh one for its sweet taste and its smooth consistency.

INGREDIENTS:
1 kg of Potatoes
300 g of Flour
200 g of Chestnut’s Flour
200 of Pumpkin in pieces
1 Egg
Breadcrumbs
150 g of Asiago Cheese cut in pieces
40g of Butter
Leaf of Sage

PREPARATION TIME: 20 minutes

COOKING TIME: 15-18 minutes

WINE: Novello (Red Wine)

PREPARATION
Boiled the potatoes with peel
and cook the pieces of pumpkin in a pan with two spoons of extra virgin olive oil.
When the potatoes are cooked, peel and mash them in a bowl together with the pieces of pumpkin.
Put on the table the mixture of potatoes and pumpkin together with the flour, the chestnut’s flour and the egg.

Thursday, March 11, 2010

Tocchetti with Asiago - Primo


If you want to eat Italian gnocchi but not the classical one, just made with potatoes, but something a little bit different with the taste of chestnut this is the perfect recipe.
These types of gnocchi called tocchetti are made with chestnut’s flour, potatoes and pumpkin and the seasoning is made with the Italian cheese Asiago. The Italian cheese Asiago is produced in the town of Asiago and there are two types according to its aging: the fresh one that is smooth and the crumbly one for the aged cheese of which the flavour is reminiscent of Parmesan. In this recipe I used the fresh one for its sweet taste and its smooth consistency.

INGREDIENTS:
1 kg of Potatoes
300 g of Flour
200 g of Chestnut’s Flour
200 of Pumpkin in pieces
1 Egg
Breadcrumbs
150 g of Asiago Cheese cut in pieces
40g of Butter
Leaf of Sage

PREPARATION TIME: 20 minutes

COOKING TIME: 15-18 minutes

WINE: Novello (Red Wine)

PREPARATION
Boiled the potatoes with peel

and cook the pieces of pumpkin in a pan with two spoons of extra virgin olive oil.

When the potatoes are cooked, peel and mash them in a bowl together with the pieces of pumpkin.

Put on the table the mixture of potatoes and pumpkin together with the flour, the chestnut’s flour and the egg

and begin to knead until you obtain homogeneous and soft dough, this take about 8 – 10 minutes, if the dough is too soft you can add a little bit of breadcrumbs.
Divide the dough in parts and roll each one in order to obtain a sort of longs sausages thick as a finger. Pay attention to have always enough flour on the worktable in order to not attach the dough to it.
Cut each long sausage in small pieces of 1 cm length that we can call “tocchetti”.
Sprinkle tocchetti with flour and place them on a tray.
Let salted water boiled, put on it tocchetti and cooked them until they come on the surface. In the meantime prepare the seasoning, put in a pan the butter with the leaf of sage,when tocchetti are cooked drain them and put them in the pan with butter and sage, add the Asiago cheese and let it melted. Serve hot.