Ingredients(for 6 people)
200 g Capriccio cheese
50 g Torregio cheese
400 g Italian ‘00’ flour
150 g peas
200 g Arrì Arrì cheese
1 spring onion
extra virgin oil, basil, salt and pepper, to taste.
Method:Chop the spring onion and fry in a pan with a little oil. As soon as the onion starts to fry, add the peas, a little water and some salt and cook. Leave to cool and then blend with a mixer.
In a bowl, mix together the flour and Capriccio cheese and add some of the pea purée. Mix well and then add the egg. Cool and leave to stand. To make the gnocchi, take a piece of the dough, form a cylinder shape and then cut diagonally. Boil some water with the salt.
To one side, melt the Arrì Arrì cheese in a pan over a low heat.
Cook the gnocchi, keeping aside some of the cooking water. Drain the gnocchi and place in a pan, stirring over the cheese sauce. Add the torn basil leaves, pepper, a little cooking water, if needed and a dusting of Torregio.
AICI – Associazione Insegnanti di Cucina Italiana
Rosella Mengozzi’s recipe