with coloured vegetable topping
The restaurant Antica Osteria da la Stella in Urbino brought me close to happiness. And one of the best dishes was stuffed gnocchi with coloured vegetable topping.
Gnocchi making is not for people who hate sticky fingers. It’s a mess. And the messier it gets, the better the taste. This is the closest I can get to the stuffed gnocchi with coloured vegetable topping served at Antica Osteria da la Stella in Urbino in Le Marche. A friendly restaurant with two forks in the Italian Michelin guide.
Peel, cube and boil the potatoes for 40 minutes
Mash the potatoes and mix with flour, salt and one beaten egg. The mixture should be far too sticky to knead.
Spoon pearls of potato mixture onto a floured surface. Let it rest while you prepare the stuffing.
Mix grated Parmesan with ricotta, mascarpone and half the finely diced pancetta.
Use the backside of a teaspoon dipped in beaten egg to flatten the potato dumplings into flat round discs.
Place a small spoonful of topping on half the discs and seal them with the other half to cover the stuffing. Dip your fingers in flour when necessary.
Dice carrots finely and let them boil in salted water for two minutes before you add the diced zucchini. If the beetroot is raw, it should be diced and boiled separately.
Put the stuffed gnocchi in boiling salted water and leave them for 3 minutes.
Fry the rest of the pancetta in butter until crunchy.
Add the diced vegetables and heat them through with a nice grating of nutmeg.
Serve stuffed gnocchi as a main course with the coloured vegetables on top.