academia barilla  July 2007

A Summer Italian Gourmet Recipe from Academia Barilla’s Culinary School

Another summer recipe, this time from the Academia Barilla Culinary School in [...]

Another summer recipe, this time from the Academia Barilla Culinary School in Parma, Italy.

Academia Barilla Executive Chef Nicola Bindini takes us today in Tuscany, to experience a traditional local gourmet dish: few simple ingredients – potatoes, eggs, flour and salt — combine to form these irresistible traditional little dumplings, called gnocchi.

In Tuscany, gnocchi are served with bright-green, freshly shelled fava beans and the region’s world-famous Tuscan Pecorino cheese, which is available at the Academia Barilla online store, if you want to try this traditional dish from Tuscany.

Feel ready to start cooking? Let’s go to the kitchen….


(servers 4)

Potato Gnocchi with Fava Beans and Pecorino Toscano


- 2 medium baking potatoes (weighing about 14oz total)
- 1 1/4 cups all-purpose flour
- 1 large egg, lightly beaten
- 1/2 teaspoon of Academia Barilla Sea Salt with Black Olives
- 1/2 cup shelled fresh
- fava beans (1/2 lb in pods)
- 1 garlic clove, minced
- 1/3 cup Academia Barilla Extra Virgin Olive Oil from Tuscany
- 1/4 cup peeled, seeded and chopped plum tomatoes
- 1/3 cup Mediterranean-style olives, sliced
- 8 fresh basil leaves, finely chopped
- 5 oz Academia Barilla Pecorino Toscano


Cover potatoes by 1 inch with cold salted water in a saucepan. Bring to a boil and simmer until tender (when a knife goes in with no resistance), about 50 minutes.

Let cool just enough so they can be handled. Peel and put them through a ricer or food mill.

Combine hot peeled potatoes with flour, egg and salt. Turn dough out onto a floured cutting board and cut into 3 portions.

Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.

Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.

Cook fava beans in boiling salted water for 1 minute; immediately transfer with slotted spoon to ice water to stop cooking. Gently peel skins from beans.

In a small skillet, cook garlic in 1 tablespoon of oil over moderately low heat for 2 minutes add the chopped tomato, fava beans, olives, and salt and pepper to taste, and cook over moderate heat for 4 minutes.

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