Red Imola potato gnocchi with Dozza lard and thyme-flavoured dried cherry tomatoes

Type of recipe: First courses

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Preparation method:

For the gnocchi: boil the potatoes and then mash using a potato masher. Mix with the flour, salt, pepper and nutmeg, then add the egg and grated Parmesan cheese. Cover the mixture with a cloth and cool for 30 minutes. Make the gnocchi.

For the sauce: blanche the cherry tomatoes, cool and cut into quarters. Season with oil, salt, pepper, sugar, garlic and thyme and cook gently in the oven for about 1 hour at 85°C. Cut the lard into strips and place in the fridge. Clean the broad beans and blanche for a few minutes in salted water. Heat a drop of oil and the lard in a frying pan. As soon as the lard melts and begins to brown, add the cherry tomatoes, a little white wine and some cooking water and keep warm.

Cook the gnocchi in a large pan of boiling salted water and drain as soon as they come to the surface. Bring the sauce in the frying pan to a simmer and add the drained gnocchi. Sprinkle with some grated Parmesan cheese and a drizzle of olive oil. . . . >>>

Preparation method:

For the gnocchi: boil the potatoes and then mash using a potato masher. Mix with the flour, salt, pepper and nutmeg, then add the egg and grated Parmesan cheese. Cover the mixture with a cloth and cool for 30 minutes. Make the gnocchi.

For the sauce: blanche the cherry tomatoes, cool and cut into quarters. Season with oil, salt, pepper, sugar, garlic and thyme and cook gently in the oven for about 1 hour at 85°C. Cut the lard into strips and place in the fridge. Clean the broad beans and blanche for a few minutes in salted water. Heat a drop of oil and the lard in a frying pan. As soon as the lard melts and begins to brown, add the cherry tomatoes, a little white wine and some cooking water and keep warm.

Cook the gnocchi in a large pan of boiling salted water and drain as soon as they come to the surface. Bring the sauce in the frying pan to a simmer and add the drained gnocchi. Sprinkle with some grated Parmesan cheese and a drizzle of olive oil. Season with salt and pepper to taste and serve, garnishing with a sprig of thyme.