March
Middel
4 prs.
60 min.
Nettle gnocchi
- 200g large russet potatoes
- 100g nettle puree
- 200g semolina
- 100g white flour
- 1 lightly whisked egg
- Salt
- 10-12 ice cubes
- Clean the nettles in cold water. Prepare ice water while you bring a large pot of water to a boil.
- Blanche the nettle for 4-5 minutes, cool it in the ice water, sieve and squeeze the nettles lightly to drain all the cooking water. Blend the nettle into a puree.
- Place the potatoes in a large pot and cover with plenty of cold water. From the moment the water boils, count about 30-40 minutes, depending on the size of the potatos. Do the fork test and if the prongs enter the middle of the potato without difficulty, they are ready!
- Sift the flour out on a cutting board, peel and mash the potatoes whilst they are still hot.
- Then add the lightly beaten egg together with a pinch of salt
- Mix everything with your hands until you get a soft but compact dough. IMPORTANT NOTE: if you work the dough too much, the gnocchi will become hard during cooking, so just knead the necessary time for the dough to come together.
- Take a part of the dough and roll it out with your fingertips to obtain 6 thick loaves of 2 cm width; dust the table with semolina and keep dusting as you go to make sure the dough does not stick. Meanwhile, cover the remaining dough with a tea towel to prevent it from drying out.
- Bring a big pot of water to a rolling boil and salt it.
- Cut the gnocchi 4-5 cm thick, dust them lightly with flour and cook in the water. As soon as they come to the surface, they are cooked and ready to be drained and seasoned.
- Serve fried in herb butter or mushroom butter (recipe found in the app) or serve with a sauce to your liking.
Beskrivelse
Gnocchi made with the common nettle has a mild nutty flavor. lavet på brændenælder har en mild nøddesmag. This is traditional spring recipe from the northern Italy, often served in thyme butter and parmesan.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
