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Chef Fabrizio Bazzani’s recipe for gnocchi using Wild Mushroom & Sage Olive Oil. This Italian dish was historically served to the clergy on Fridays, when consuming meat was prohibited. It so delicious that the priests were said to eat it until they choked, hence the name, “Strangolapretti.” For another version, try using spinach instead of chard.
Products used: Mushroom & Sage Olive Oil, Sicilian Sea Salt
1 lb green Chard leaves
12 oz stale Bread
4 oz Butter
2 Eggs
Flour
1 cup Milk
Grana Padano Cheese
Sage
SOOC Sicilian Sea Salt, to taste
SOOC Wild Mushroom & Sage Olive Oil
Dice the bread then soak with milk until soft. Drain milk from bread by twisting in a cheese cloth, removing all excess liquid.
Blanch the chard leaves, drain, then wring. Once cooled, add to the bread with the eggs and salt. Mix thoroughly.
Cut in a food processor and place on a flat surface or cutting board. Knead very gently to form a soft dough, if too wet add breadcrumbs. Be careful not to overwork the dough.
Roll handfuls of the dough into long cylinders. Cut into 1/2 inch chunks.
Bring a pot of water to boil and plunge the gnocchi in a few at a time. Let boil for a couple of minutes. Once cooked, they will rise to the top. Remove from water with a slotted spoon.
Melt the butter with the sage and pour onto a plate or bowl. Place hot gnocchi on pate. Sprinkle with grated cheese and drizzle with Wild Mushroom & Sage Olive Oil to serve.
