I play more and more in the kitchen! I search, test and invent recipes, I could not be happier. In this festive season, I wanted to make a dish a little more worked and original than my butternut stuffed. This one is delicious and very family but I was looking for something more refined. So I invented this dish: Gnocchi with two colors with fig, balsamic and rosemary sauce.
I admit, this recipe came to me like this, walking to my vegetable seller. I found purple potatoes and I thought it could be fun in gnocchi. As the gnocchi can sometimes be a little dry and festive, I wanted a real plus. It is with this sauce that I bring it. The figs are no longer truly seasonal so I chose them frozen. However, it is not very inconvenient since they are cooked as for a stew. The addition of balsamic and rosemary was quite natural but the result is great!
This dish is very tasty and original. I think it will lend itself well as a starter or a main course, it’s your choice. The only negative point to my version is my lack of practice on making gnocchi. They lack aesthetics for my taste. But with the sauce over and the sprigs of rosemary, everything becomes more pleasant to look at. I’m sure you’ll be more talented than me to take the lead!
Gnocchi with two colors and fig, balsamic and rosemary sauce
For 6/8 personnes
Preparation time : 1 hour / Cooking time : 30 minutes
250g purple potatoes
250g normal potatoes (agata style)
200g whole spelt flour
salt and pepper
2 cups frozen figs
3 tbsp balsamic vinegar
2 tbsp dried rosemary
1/4 cup water
Peel and steam potatoes. Once cooked, purée each on their side in a different bowl.
Add 100g of spelled flour to each of the bowls and mix. Salt and pepper. Mix until a relatively homogeneous dough ball is obtained.
Roll the two pasta to form a thin rod and cut 3 cm pieces with the help of a knife.
Boil water in a large saucepan. When the water is boiling, pour all the gnocchi. When they rise to the surface, take them out of the water. Repeat the operation twice.
Take a large frying pan and pour a cs of olive oil. Brown the gnocchi until crisp.
In a saucepan, saute figs and water together. When the figs begin to destruct, pour the balsamic vinegar and rosemary. Simmer for 10 minutes.