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Gnocchi with tomato and burrata · GialloZafferano.com

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  Speaker 1: Nyoki with tomato and buturrata is a comforting Italian dish
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  Speaker 1: from Campania, made with soft potato yoki, a simple tomato sauce,
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  Speaker 1: and creamy buturrata cheese. It feels special yet stastes very
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  Speaker 1: simple and relies on good ripe tomatoes and fresh cheese.
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  Speaker 1: For four servings, you need about sixty minutes for preparation
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  Speaker 1: and one hour and fifteen minutes for cooking. Ingredients for
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  Speaker 1: the nyoki red potatoes one kilogram, which is two point
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  Speaker 1: two pounds Type zero zero flour three hundred grams which
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  Speaker 1: is two and one half cups eggs, one remial durum
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  Speaker 1: with semolina as kneaded, fine salt, as kneaded. Ingredients for
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  Speaker 1: the sauce can finely crush tomatoes four hundred grams, which
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  Speaker 1: is fourteen ounces, burrata cheese one hundred grams, which is
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  Speaker 1: three point five ounces, white onions fifty grams, which is
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  Speaker 1: two ounces, fresh basil as kneaded, Parmigianoyjano cheese fifty grams,
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  Speaker 1: which is one point eight ounces, find salt as kneaded,
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  Speaker 1: black pepper, as kneaded, extra vagin olive oil as kneaded,
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  Speaker 1: start with the yochido. Place the potatoes in a pot,
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  Speaker 1: cover them with cold water, and bring to a boil.
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  Speaker 1: Boil for thirty to forty minutes from the moment the
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  Speaker 1: water starts boiling, depending on the size, test the potatoes
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  Speaker 1: with a fork. If the time, slide in easily drain them.
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  Speaker 1: Mash the potatoes while they are still hot using a
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  Speaker 1: potato riser. Do not peel them. The skins remain inside
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  Speaker 1: the riser. Spread the potato pure on the work surface
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  Speaker 1: and add fine salt. Add the lightly beaten egg and
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  Speaker 1: the flour. Knead with your hands only until you obtain
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  Speaker 1: a soft, but comp Do not overwork the dough, otherwise
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  Speaker 1: the yaki become tough when cooked. Take a portion of dough,
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  Speaker 1: and using your fingertips, roll it into a rope about
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  Speaker 1: three quarter of an inch stick. Keep the remaining dough
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  Speaker 1: covered with a cloth so it does not dry out.
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  Speaker 1: Cut the rope into pieces about three quarter of an
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  Speaker 1: inch long. Rollich piece over an yoki board, also called driganjoki.
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  Speaker 1: Dusting with the mildroom with semolina to prevent sticking. If
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  Speaker 1: you do not have an yoki board, rollich piece over
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  Speaker 1: the times of a fork, still using semolina. As you
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  Speaker 1: form the potato yaki, place them on a tray line
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  Speaker 1: with a lightly flowered cloth, keeping them well spaced so
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  Speaker 1: they do not touch. Prepare the tomato sauce. Peel and
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  Speaker 1: finely chop the white onion. Place a pen on low
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  Speaker 1: heat with a drizzle of extra vagin olive oil. Add
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  Speaker 1: the chopped onion and a pinch of fine salt. Sweat
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  Speaker 1: the onion gently for about ten minutes on low heat
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  Speaker 1: without browning it. Add the finely crushed can tomatoes. Cook
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  Speaker 1: over medium low heat for thirty to forty minutes without
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  Speaker 1: a lid, so the sauce reduces slightly. At the end
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  Speaker 1: of cooking, taste and adjust the salt. Bring a large
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  Speaker 1: pot of salted water to a boil. Add the yoki.
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  Speaker 1: When they float to the surface, remove them immediately with
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  Speaker 1: a skimmer. Transfer the nyoaki directly into the pan with
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  Speaker 1: the tomato sauce. Stir gently to coat them, and if needed,
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  Speaker 1: at a ladle of the nyoaki cooking water to reach
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  Speaker 1: a creamy consistency, turn off the heat. Add the grated
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  Speaker 1: parmigianoijano cheese and a drizzle of extra vagin olive oil.
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  Speaker 1: Mix again so the cheese melts and the sauce becomes velvety.
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  Speaker 1: Serve the yoki hot on plates. Top each portion with
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  Speaker 1: pieces or a dollop of burrata cheese. Add fresh basil
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  Speaker 1: leaves and a grind of black pepper to taste. Serve
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  Speaker 1: immediately while the burata is still creamy and the yocky
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  Speaker 1: are hot.