| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Dried great northern white |
| beans | ||
| 2 | c | All-purpose flour |
| 1 | c | Fresh white bread crumbs |
| 1 | c | Milk |
| 1 | t | Salt |
| 1/8 | t | Freshly ground white pepper |
| 1/8 | c | Extra virgin olive oil |
| 3 | oz | Pancetta, diced small |
| 1 | Clove garlic, minced | |
| 1 | Carrot, peeled and finely | |
| chopped | ||
| 1 | Stalk celery, finely chopped | |
| 1 | Onion, finely chopped | |
| 1/4 | c | Dry white wine |
| 2 | c | Peeled, seeded and diced |
| plum tomatoes | ||
| 8 | Fresh basil leaves, chopped | |
| 1/4 | c | Chopped fresh italian |
| parsley | ||
| Salt and pepper to taste |
INSTRUCTIONS
Soak the beans in water to cover overnight. To make the gnocchi mix the flour and bread crumbs in a large mixing bowl. Add the milk, salt and pepper and mix well. Knead the dough on a floured board until well blended. Divide the dough into three equal parts, allow to rest, covered, for 10 minutes. Take the dough and form into long, narrow cylinders, about 1/4 inch in diameter. Cut the dough into small pieces the size of your pinky nail. Don't allow them to stick. At this point, you can freeze them for future use or cook them right away. To make the sauce drain the beans and cook in enough salted water to cover by 1 1/2 inches until tender, about 20 minutes. Heat the olive oil in a saucepan over medium heat and saute the pancetta for 2 to 4 minutes. Add the garlic, carrot, celery and onion. Cook for 7 to 8 minutes; do not brown. Add the wine and cook until it reduces by half. Add the tomatoes, drained beans, basil and parsley. Season with salt and pepper, lower the heat, and simmer for 20 minutes. When the sauce is almost done, bring a large pot of salted water to a boil over high heat. Drop the gnocchi in and cook for 4 to 5 minutes, or until they float. Drain well and place in dishes or bowls. Spoon the sauce on top and serve immediately. Yield: 4 servings as an appetizer or first course NOTES : Recipe courtesy of David Ruggerio, "Little Italy" Recipe by: Cooking Live Show #CL9059 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1908
Calories From Fat: 124
Total Fat: 14.4g
Cholesterol: 19.5mg
Sodium: 4326.9mg
Potassium: 4101.3mg
Carbohydrates: 357.9g
Fiber: 64.7g
Sugar: 27.1g
Protein: 87.6g