- First courses
- 35 min
Wholemeal Gnocchetti with Broccoli, Fresco Spalmabile and Salmon Sauce
For the wholemeal gnocchetti
300 g potatoes
200 g wholemeal flour
1 egg yolk
For the sauce
1 broccoli, 350 g
150 g Nonno Nanni Fresco Spalmabile
salt and pepper
80 g smoked salmon
1 small shallot
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Boil the potatoes with the peel on, drain and let cool.
Peel them, mash them with a potato ricer and transfer to a bowl with the wholemeal flour, two pinches of salt and the egg yolk.
Stir until the mixture is homogeneous.
Shape the potatoes into even cylinders and cut into small gnocchi, roll them with a fork or with a special gnocchi rolling tool.
Steam the broccoli, cut off the florets and set aide, purée the stalks with the Nonno Nanni Fresco Spalmabile and add two teaspoons of cooking water. Season with salt and pepper.
Sauté the shallot and salmon, cut into strips, with the broccoli florets.
Cook the gnocchetti in salted water, dress with the Fresco Spalmabile and broccoli sauce and add the chopped salmon.
Tip: if you like, add Fresco Spalmabile before serving
Thanks to Sara and Paolo from the blog Fico e Uva for this delicious recipe. A different way to sauce wholemeal gnocchetti that even kids will love!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola