How to make gnocchi

Posted by PastaMan on 5th Oct 2011

With the Imperia Mille Gnocchi, you can make cavatelli, Sardinian gnocchetti and rigatelli, cooked in thousands of mouth watering recipes.

Facing the Mille Gnocchi from the side of the Imperia rollers, the left roller makes Cavatelli, the middle roller makes Sardinian Gnocchetti, and the right roller makes Rigatelli. The different shapes catch and hold the sauce and flavors differently, resulting in different tasting pastas.

Basic Gnocchi Pasta
For 4 persons

1-1/8 lb flour
3 eggs
1 small cup of water

Pass the dough several times through the rollers of the Imperia set at the largest opening. The resulting sheet of pasta should be soft and thick.

With a knife, cut the sheet lengthwise into strips about an inch wide. Test a strip to make sure that it is thick enough.

Farmhouse Cavatelli
For 4 persons

1-1/8 lb cavatelli
2 onions
1 leek
1/4 celery
1 carrot
1 white turnip
Dried thyme
1-1/4 oz butter
Can of peeled tomatoes
Pepper and salt

Melt the butter in a saucepan, add the peeled vegetables cut into small sticks, the thyme, and cook slowly for 25 minutes.
Boil the cavatelli for 10 minutes in salted water.
Drain when slightly underdone, then pour into another pan, in which a little butter has been melted.
Then pour into a serving dish, cover with the cooked vegetables, and serve.

Sardinian Gnocchetti
For 4 persons

1-1/8 lb gnocchetti
1 onion
Parsley
5-1/4 oz cottage cheese
Can of peeled tomatoes
3 tbsp oil
Pepper and salt

Brown the onion and minced parsley, add the tomatoes and allow to thicken for 10 minutes.
Add the cottage cheese and stir.
Pour into the serving dish.
Cook the gnocchetti for approximately 8 minutes, drain and pour into a serving dish.
Mix and flavor with pepper.

Rigatelli with Cheeses
For 4 persons

1-1/8 lb rigatelli
3-1/2 oz emmenthal or fontina cheese
3-1/2 oz mozzarella
1-3/4 oz Parmesan
Butter and salt

Dice the fontina and mozzarella.
Boil the rigatelli in salted water for 12 minutes, drain, pour into a dish and cover with the diced fontina and mozzarella, add butter and half of the Parmesan.
Then put in a buttered oven-proof dish, cover with the remaining Parmesan and pieces of butter, and brown in the oven until the cheese melts.