Saturday 18 February 2012

Happiness is... Gnocchi alla Sorrentina (Potato Gnocchi with Buffalo Mozzarella)






I just finished watching a show on Italian TV, all about Cilento. This is the wonderful area where we have a house, perched on the top of a mountain, overlooking the Gulf of Salerno and the Island of Capri and not too far from the Amalfi Coast.
We so love our place. We so love the blue of the deep sea, the sunsets, the lights at night and the world waking up at five in the morning. Being there is a kind of spiritual experience, as, from our terrace you really feel like you're on top of the world. With every sunset you get a taste of eternity, feel in touch with something deeply magical which permeates the atmosphere.
We spend hours watching clouds, the sun changing colour. It's like an immense palette. We make up stories... we see "things": battles, horses, camels chasing each other... Are they really clouds? Are we watching nature, or is nature watching us, while we try to make sense of so much beauty?

 


Through the atmoshere, the smell of wild fennel, fig leaves, seaweed and basil, growing by our door and voices...
Food in Cilento is not for the faint hearted: strong flavours (lots of garlic and basil) chunky, sometimes really heavy homemade fusilli, game (rabbit, wild boar) cooked with garlic, tomatoes, capers and olives, and cheese... lots of cheese. Do not expect Camembert or Brie, as you won't get any in the shops: "No need for foreign stuff" they say and I agree. Not as many vegetables as we eat in Puglia, or fish, but a diet made for people who were born and live in little towns perched on mountain sides... good, substantial food, somehow different from the food of my native Puglia. Not as green, but delicious, in a different way!
I have come to love and respect the flavours of Cilento. They go with the landscape and with the people... Strong and stubborn, they  always think they know better and they know everything!
  
 Cilento is a very beautiful part of the Campania region.  I learnt how to cook my husband's favourite  cilentani dishes ( I make a truly mean Fagioli e Scarole and I even learnt how to cook rabbit and have become a massive fan of scialatielli, a local pasta good with my mixed seafood sauce!)
Yesterday, I made a dish which contained all the flavours and aromas of Summer and Cilento: Gnocchi alla Sorrentina. I used mozzarella di bufala (buffalo mozzarella) as it is produced in Cilento and virtually the only type of mozzarella sold there. It's more acidy than the other kind, made from cow's milk and at its best eaten raw, in salad (Insalata Caprese) or just as it comes!





If you ever visit the area, you must go to "Tenuta Vannulo" in Capaccio (not too far from Paestum and Pompeii) I love it there.


Tenuta Vannulo- buffalo farm
click on link to visit Tenuta Vannulo


 The buffalos are so happy and friendly they come to say hello, if you talk to them!





Here is my delicious recipe. I even made my own gnocchi!

Gnocchi di Patate alla Sorrentina
( Sorrento Style Potato Gnocchi with
buffalo mozzarella)
Ingredients:
( 4 servings or
3 very generous ones!)
For the gnocchi:
400 g  (14 oz) potatoes
250 g  (9 oz) plain-all purpose flour
1 small egg
some salt
For the sauce:
1X 500g (about 1 pint) carton passata
2 garlic cloves
4 tbasp olive oil
generous handful fresh basil
salt, black pepper
You will also need:
Pecorino or Parmigiano
200g ( 7 oz) rucola (rocket)

This is how I made my beautiful gnocchi ( Fact: "Did you know that a good looking man in Italy is called a "gnocco?" and a beautiful woman is a "gnocca?" )
I placed my unpeeled potatoes  in a pan of water and cooked until soft. Next, I peeled  and mashed my potatoes and, when still warm, I placed them onto a floured surface, made a well in the middle and gradually added my egg and flour, till I got a soft dough. I covered and left to rest for ten minutes. ( If your dough is too "wet" when you make gnocchi you can add more flour.)

 

 Next, I took a piece of the dough (the size of a tennis ball) and, using both  hands, I rolled it, till I get a long thin dough "snake." Using a knife, I cut this into small rectangular, rounded shapes (this is your basic plain gnocchi.)

 


I decided my gnocchi would be a bit like a kind of cavatelli, so I took each one and, using a small nutmeg grater (You can also use the back of a fork) and two fingers, I pressed each gnocco down, to obtain the shape I wanted (see photos.) You don't have to do this, though! But they look lovely!
Having made my gnocchi, I left it on the board and made a simple tomato sauce, by heating the oil until really piping hot and then adding the garlic and when this was golden. I added my passata (make your own sauces. Don't buy the stuff in jars... it's sickly, not Italian and really bad for you!)  and cooked my sauce for about twenty minutes. A handful of fresh basil made my sauce smell really Mediterranean.
By this time the water I had previously placed in a pan was boiling, ( You didn't know I had done this, did you? I did it while you weren't watching!) so I added my gnocchi and waited for each one of them to float to the surface (that means they are done!) I drained them and got ready to serve.





As I come from Puglia, I always want something green with my food, so, I made a base of uncooked rucola (rocket) and other leaves on each plate,  then placed my gnocchi over it (I made portions, for a change!)  with some tomato and basil sauce, grated cheese and some mozzarella di bufala, cut into small cubes! The pungency and crunchiness of the uncooked rocket made this dish a delight! This is not in the original recipe, but I think it adds extra depth to it.





Gnocchi is so easy and quick to make! A sprinkling of Pecorino or Parmesan is a must, at this point! Keep on reading... there's MORE!

If you prefer a different version, you can substitute the tomato sauce with a very simple sauce made with blue cheese ( it could be Gorgonzola or Gorgogonzola -Mascarpone) melted in three or four tablespoons of milk ( you do this over the heat, in a small pan)





 This you can pour over your drained gnocchi, mix , then add Pecorino or Parmesan and black pepper (I have just discovered the beauty and flavour of pink peppercorns!) Again, I had rucola with this and a small handful of diced aubergine fried in oil and garlic (but you don't have to!)


Gnocchi al formaggio
For the sauce:
250g ( 9 oz) Italian Blue Cheese
(I used Castello, but you can use a different one!)
3-4 tabsp milk
Black Pepper
Rucola- rocket as much as you like
Some diced and fried in hot oil and garlic aubergine
(Extremely optional-don't make hard work for yourselves!)
When I made my cheese gnocchi I also added rocket, as its pungency goes well with blue cheese. I can't believe how easy and delicious home made gnocchi is!


PS: Please note my beautiful pink peppercorns!

28 comments:

  1. Ciao gnocca! Do you want to make me crazy? This is AWESOME! Paul usually makes gnocchi (because he is a gnocco!) and every time it is such a feast! We have never tried the al formaggio version and of course we will do that next week! I always have pink peppercorns in the fridge as I add them to the risotto I make! Maybe I should post that once. Your photographs once again are beautiful and the story behind it so interesting! Just tell me when your cookery book is published so I can post about it... GRAZIE MILLE! Sei brava! Ciao di gnocca svizzera ;o)

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    1. Cara dolce gnocca... wait till you see the next dish I just cooked and took photos of!

      My cookery book is a wish of mine. Maybe some publisher will "discover" my blog and my "crazy" me, Christa? In the meantime, I carry on having fun.

      So, your husband is "gnocco", is he? Good for you, Christa! And he can cook! My husband makes a very good Parmigiana with aubergines, but not exactly how we make it in Italy: it's the americanized version. It's very good and he's very proud of it! He makes excellent cocktails, too, which is nice. I love "Sex on the Beach!" (it's the name of a cocktail, of course, which he makes for me!)

      Thank you for the compliments, Christa. Your latest post makes me dream... I'm going there (your blog) in a minute!

      HUGS and saluti

      ANNA

      xx

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  2. My mouth is watering again, everytime I step into your blog that is what happens. My husband has just had a look over my shoulder and he said that looks delicious.
    The blue cheese sauce is a useful tip for me to remember.
    You have put me in the mood for Italy.
    Ciao and take care.

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    1. Rosemary, the blue cheese sauce is very easy to make. You only need a pan, a small amount of milk (3-4 tbsp) and the cheese. I added rocket and other leaves. But think of the possibilities: asparagus, mushrooms, hot chillies... I'm getting hungry now, Rosemary!

      BTW: I am very much in the mood for Italy and I can't wait till the 27 of March. I know I'll cry when I see my beautiful big city (BARI) all lit, at night, before we land! I love it!

      Happy Sunday!

      ANNA
      x

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  3. Hello Anna, this looks amazing. I am going to try it as I have never had Gnocchi. I love the little patterns the grater makes on them. It's always sunny over here, I love it! Love Linda x

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    1. Hi Linda! You must make gnocchi. It's so easy and so much better than the lumpy stuff you buy in shops. Using the grater for making patterns on gnocchi was mine. My sister has a wooden "thing" with ridges which she used when she made gnocchi for the first time a few weeks back.

      I try to make my blog as sunny and colourful as I can. They are the colours I have "inside." They keep me warm when I feel lonely and the sky is grey.

      CIAO... no red and white bunnies, today!

      ANNA

      xx

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  4. Hello Anna

    I love your account of Cilento. It must be heavenly there and your imagination at the cloud formations is something I also do.Not something to do when mountain driving!!! no, never.
    This dish sounds delicious and healthy too.
    Thanks for your clear and concise instructions.

    Wish you lived close and I would come over and savour it and those pink peppercorns, well they just make the dish blush more!

    Wishing you a delightful week

    Helen xx

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    1. Dear Helen,

      When I'm in Cilento I have to do a lot of mountain driving, as you call it. Sometimes even at night (which scares my husband out of his skin!) Now, bear in mind that I learnt to drive in UK, on the other side of the road! When I drive in Italy, I certainly don't look at the clouds. We do that at sunset, on our terrace, with a cold drink and each other. It's nice...

      CIAO

      ANNA

      xx

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  5. Dear Anna,
    Once again an amazing blog, your photos are great and your gnocci recipe "scrumptious"! As i was reading.. I could just imagine you on the hilltop with the view of the sea and the blue skies above.. uno buono vino..mmmmm!! heavenly.
    The Portuguese dont eat Gnocchi.. but funnily enough ,the Brazilian's eat it and introduced it here in portugal.. their cooking has italian influence in it. Many Italians immigrated there after the war.
    I have the pink peppercorn trees in my garden.. (i did a blog on them).. they add such colour to a dish.
    You have whetted my appetite.. Absolutamente fantastico.. grazi tanto..
    val

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    1. Val... how amazing: You have a pink peppercorn tree! Do you know its Latin Name? I would love to plant one in Italy. Pink peppercorns are so beautiful!

      Val... you got it right: every evening, at sunset my husband and I are on the terrace (too hot and early to go out) with two cats (Mick and Audrey) who stay with us when we are there. They are beautiful and we spoil them. We sometimes drink G&T or Rum&Coke with lots of ice.

      Mick ( He's a cat) joined us last year. He had a very poorly eye (probably blinded during fight) and I got him penicillin and cream which made him a lot better. He's so beautiful, big and strong and he lets you stroke him. Audrey (she's a cat, too!) is sweet and now sits on the sofa with us and comes in our bedroom in the morning(she is the one in the photo, between the two pots!) It breaks our hearts when we have to leave them.

      I'm not an expert on Brazilian or Portuguese cooking, but I'm going to read about it. Like I always say: you can trace the history of a country through its food!

      Ciao e buona domenica

      ANNA

      xx

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  6. Hello Anna, Lovely food and lovely photographs as always. My son and I were talking about watching skies only yesterday. It is one of my favourite occupations! I love the look of your gnocci, my Mum used to make it for us as a child but I have never tried it myself... perhaps now is the time? Have a happy week. Jane xx

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  7. Hi Jane!

    You can buy gnocchi in any supermarket (very cheap!)

    A good way to prepare is to cook, drain, then mix with an onion based tomato sauce (make your own) and a couple of chopped mozzarelle. Sprinkle greted Parmesan over the top and bake until golden. Try it! It's delicious! There you are: a recipe just for my favourite booklady!

    BIG HUGS... ABBRACCI...

    ANNA

    xxx

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    1. I shall try it soooooon! Thank you for my very own recipe! Jane xxx

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  8. Oh my Anna, I can almost feel the sunshine warming me as I read this lovely post. You always set the dishes up so beautifully when you photograph them as well, the flower and the gingham table cloth just set it off.

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  9. Thank you so much, Lindy! Like I keep saying, I am not a professional photographer, but I think I have an eye for beauty and balance. I love my food photography and I wish I had more props an "bits" to make my photos more interesating and that I were a trained photographer. At the end of the day, some people may have the "craft" and some have the creativity. I just wish I had both, but it's never too late! Is it?

    Thank you for your comment. I'm so excited about coming home, next month!

    I wish you lots of sunshine!

    Abbracci

    ANNA

    xx

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  10. Taste of spring!
    Wonderful pics!

    ♥ Franka

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    1. Hi Franka! I don't know why, but the reply box below your comment wouldn't open, for a long time!

      I hope I have encouraged Spring to arrive! It's been a long Winter and we all need the sun back in our lives!

      HAPPY WEEK!

      ANNA

      xx

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  11. Ho sbagliato orario per collegarmi, sento la pancia che rumoreggia alla vista di questo piatto favoloso. Adesso vado subito a cucinare...ho fame ho fame ho fame, li ho in frigo confezionati (non li compro quasi mai così) ma per cambiare e fare in fretta mi accontento (mio marito mi capirà), ho appena finito un corso di cake design con 2 ragazze e sono stancaaaaa!!!.BBBBuoni e brava Anna.Ciao Patty

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    1. Ciao Patty! Anch'io di solito li compro, e questa era la seconda volta che li preparavo io. Non ho tempo per fare pasta, pero` devo dire che gli gnocchi sono tanto veloci da "produrre!"

      Come vedi, ho anche postato delle immagini delle bufale tue "compaesane" (se ben ricordo, sei cilentana, vero?) e della Tenuta Vannulo, a Capaccio (15 minuti da casa nostra.) Adoro il posto e lo yogurt,di bufala, e` magnifico!

      Le tue torte sono bellissime, Patty! E` il lavoro che fai a tempo pieno? Bello!

      Buon appetito, allora!

      Ciao!

      ANNA

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  12. ah you have made me miss Italy and the buffalo farm. The photos all look beautiful and delicious! xo Valery

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  13. We went there together last year, or was it two years ago? Doesn't time fly, Valery?

    Can't wait to do that again.. if you don't mind my driving you up, down and round those mountains!

    Love

    ANNA
    xxx

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  14. *swoooooon*!!!!!!!
    I love Gnocchi alla Sorrentina!!!!!!!!!
    Ciao Anna, thank you very much for your always lovely comments on my blog!
    Cilento is on my ever growing list of places to visit.. thank you for taking me there for a few minutes :-)
    Michela xxx

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  15. Hi Michela! I quite like gnocchi, too! We are off to Italy next month, just for 10 or so days and will be spending a few days in Cilento. It's been a long Winter and I can't wait to enjoy some warm weather. Bari will be warm, same as last year, but the temperature in Cilento is a lot colder than in Puglia, so we'll see. I'm looking forward to it, whatever!

    CIAO!

    ANNA

    xx

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  16. I love gnocchi, and that looks lovely. Thanks for the gorgeous recipe :)

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  17. Hi Anna,

    Your home in Italy sounds breathtaking. You have described it so beautifully that I would never want to leave : ) Your photos are amazing!

    Gnoccis are one of my favorite Italian dishes, although I've never attempted to make them myself. You are inspiring me to give it a try!

    Have a wonderful week : )

    Danielle xo

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    1. Danielle... ciao!

      My house in Italy is very sweet. I now have cacti )prickly pear plants= growing in the ground and in pots! I love it there, I really do. You should see the view from the terrace... fantastic!

      Thank you for a lovely comment.

      Hugs

      ANNA
      x

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  18. Anna ciao - just a short note: I HATE dip dyed hair - I think those having it, look like country pumpkins... sorry... I am getting nasty... buona notte - forse a domani - Christa

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    1. Dip dyed must be hair which is half and half, like Cruella DeVil in 101 Dalmatians! I donàt have that problem and I have always been blond... from birth...

      You are getting nasty, true... I am a bad influence on you, Christa!

      CIAO!

      ANNA

      xxx

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