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First courses
Gnocchi with Cilento sauce and smoked provola
Fifteen minutes from start to finish, and the dish lives or dies on two details: the sauce is brought up to temperature, not cooked a second time, and the gnocchi are drained fifteen seconds after they float. Minnelea Cilento Sauce is ready as it is — boiling it turns it sharp. The smoked provola, a semi-soft southern Italian cheese, goes in off the heat, so it softens without turning stringy.
Method
- Bring a wide pan of salted water to the boil. Gnocchi need room: in a narrow pan they touch and stick together.
- In a wide frying pan, heat the extra virgin olive oil over a medium heat and pour in the Minnelea Cilento Sauce. Let it warm through for two minutes without letting it simmer: it is ready as it is, it needs bringing up to temperature, not cooking a second time. Boiling it turns it sharp.
- Add four basil leaves torn by hand to the sauce and turn off the heat. A knife bruises basil and turns it black.
- Drop the gnocchi into the boiling water. They are ready when they float: from that moment count fifteen seconds and lift them out with a slotted spoon. Keep a ladleful of the cooking water back.
- Transfer the gnocchi to the pan with the sauce, turn the heat up high and toss for thirty seconds, adding two tablespoons of the cooking water. The starch in the water is what makes the sauce cling instead of sliding to the bottom of the plate.
- Turn off the heat, add the diced smoked provola and the Parmigiano and stir. Off the heat the provola softens without turning elastic and stringy or releasing fat.
- If the dish looks dry, add another tablespoon of cooking water and stir: gnocchi absorb quickly and should be served glossy, not claggy.
- Serve straight away, with the remaining basil leaves and a thread of raw oil. Gnocchi do not wait: after five minutes on the plate they turn solid.
Minnelea products for this recipe
The preserves used in this recipe.
• A ready-made sauce is warmed through, not cooked a second time. Two minutes over a medium heat without simmering: long cooking concentrates the acidity of the tomato and flattens the basil.
• The gnocchi float, and from that moment you count fifteen seconds. A minute longer and they turn to glue.
• A wide pan, not a tall one: gnocchi need room or they stick to each other.
• Do not throw the cooking water away. Two tablespoons of it in the pan are what makes the sauce cling to the gnocchi instead of sliding to the bottom of the plate.
• Provola off the heat. Over the flame it turns elastic and stringy and releases fat.
• Storage: none, this is a dish to make and serve. Dressed gnocchi are solid the next day.
• Allergens: gluten (gnocchi), milk and dairy (provola, Parmigiano). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free gnocchi the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a baked version, transfer everything to a baking dish and brown it for 8 minutes under the grill.
• FoodPairing — the three pairings assessed: smoked provola 9/10, basil 8/10, ricotta salata 7/10. Smoked provola won: the smoke gives the tomato a depth that gnocchi, neutral and starchy, cannot supply on their own. Basil stays in the recipe because it is already in the sauce and needs reinforcing raw; ricotta salata works but pushes the dish towards Sicily, away from the Cilento profile of the sauce.
• Plating: a shallow bowl, gnocchi glossy and not claggy, whole basil leaves laid on top, a thread of raw oil. Serve immediately.
A Minnelea recipe built around our Cilento Artisan Sauce – Traditional Recipe with EVOO: real tomatoes, a short ingredient list, no added preservatives.
• The gnocchi float, and from that moment you count fifteen seconds. A minute longer and they turn to glue.
• A wide pan, not a tall one: gnocchi need room or they stick to each other.
• Do not throw the cooking water away. Two tablespoons of it in the pan are what makes the sauce cling to the gnocchi instead of sliding to the bottom of the plate.
• Provola off the heat. Over the flame it turns elastic and stringy and releases fat.
• Storage: none, this is a dish to make and serve. Dressed gnocchi are solid the next day.
• Allergens: gluten (gnocchi), milk and dairy (provola, Parmigiano). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free gnocchi the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a baked version, transfer everything to a baking dish and brown it for 8 minutes under the grill.
• FoodPairing — the three pairings assessed: smoked provola 9/10, basil 8/10, ricotta salata 7/10. Smoked provola won: the smoke gives the tomato a depth that gnocchi, neutral and starchy, cannot supply on their own. Basil stays in the recipe because it is already in the sauce and needs reinforcing raw; ricotta salata works but pushes the dish towards Sicily, away from the Cilento profile of the sauce.
• Plating: a shallow bowl, gnocchi glossy and not claggy, whole basil leaves laid on top, a thread of raw oil. Serve immediately.
A Minnelea recipe built around our Cilento Artisan Sauce – Traditional Recipe with EVOO: real tomatoes, a short ingredient list, no added preservatives.