Non si vive di sola acqua … Gnocchi all’acqua con pesto di rucola

Mi accingo a svelare un grande segreto, quasi quasi uno degli n-mila segreti di Fatima: non si vive di sola acqua!

C’è bisogno di tante, forse persino di troppe cose nella vita, almeno nella vita cosiddetta moderna: in termini culinari l’acqua non basta, c’è bisogno di ciccia, di sostanza, e essa può assumere le forme più svariate. Allo stesso modo, fuor di metafora gastronomica, si avverte sempre più il bisogno, a volte quasi impellente, di tante cose (nel senso materiale del termine), di necessità non si sa quanto primarie… eppure senza quell’acqua, senza la base, l’ossatura non potrebbe nemmeno sommarsi tutto il resto (a volte tutt’altro che realmente necessario), vi pare?

Così, ogni tanto, secondo me è bene tornare a quell’acqua, al fondamento, alla radice delle cose. E quella base per me sono i piccoli piaceri, come scrivere queste poche righe ascoltando un vecchio pezzo dei Beatles, avvertire il calore e il colore di una voce amata, svegliarsi con l’aroma del caffè, abbracciare qualcuno, ma anche solo riuscire a strappare mezz’ora alla propria giornata per cucinare qualcosa di sano, genuino e, perché no, dannatamente buono.

Ecco, la ricetta di oggi rientra nell’ultima categoria, ma proprio appieno.. e che l’ingrediente centrale sia l’acqua non è un caso.

Da un po’ di tempo mi capitava di vedere questi gnocchetti all’acqua in giro per blog, ma è stata la ricetta di Francesca (aka Aria in Cucina) a conquistarmi, visto che volevo proprio provarli in abbinamento con il pesto di rucola.


Gnocchi all'acqua con pesto di rucola
Print
Ricetta: Primo piatto
Cucina: Italiana
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: 2
Ingredienti
  • PER GLI GNOCCHI
  • 200 g di acqua
  • sale q.b
  • 200 g di farina 00
  • PER IL PESTO
  • 1 mazzetto e mezzo di rucola
  • una manciatina di pinoli
  • sale grosso
  • olio extra-vergine di oliva
  • Parmigiano Reggiano grattugiato (o pecorino, o entrambi)
Procedimento
  1. Preparate gli gnocchi: portate ad ebollizione l'acqua, leggermente salata. Quando l'acqua bolle, spegnete il fuoco, versate tutta la farina nel pentolino e mescolate vigorosamente con un cucchiaio di legno, finché non otterrete un impasto.
  2. Versate l'impasto su un piano infarinato, allargatelo e lasciatelo raffreddare.
  3. Dividete l'impasto in quattro parti, formate i classici "salamini" e quindi gli gnocchi; volendo, potete conferire loro il classico aspetto da gnocchi aiutandovi con una forchetta o un rigagnocchi (io ne ho uno di legno, minuscolo, ma efficacissimo), poiché la loro consistenza soda lo permette. Lasciate da parte (su una superficie infarinata).
  4. Preparate il pesto: in un mixer (o in un mortaio, se preferite) tritate finemente la rucola, precedentemente lavata e lasciata asciugare per bene, insieme al sale grosso e ai pinoli. Quindi, mentre il mixer è in azione, aggiungere gradualmente l'olio extra-vergine finché avrete un'emulsione di vostro gradimento. Aggiungete Parmigiano Reggiano grattugiato a piacere.
  5. Portate a bollore una pentola di acqua salata; quando l'acqua bolle, buttate gli gnocchi. Non appena salgono a galla sono pronti: raccoglieteli con una schiumarola, scolateli e conditeli con il pesto di rucola, eventualmente aggiungendo altro formaggio grattugiato.
Note
Se la rucola dovesse essere troppo piccante o amarognola e non fosse di vostro gradimento, potete pensare di "allungare" il sugo con un cucchiaio di stracchino (o altro formaggio fresco) per addolcire il risultato.

 

Gnocchi all'acqua con pesto di rucola

110 pensieri su “Non si vive di sola acqua … Gnocchi all’acqua con pesto di rucola

  1. Ciao,
    Li ho provati anch’io… non ne avevo mai sentito parlare prima e invece sono buoni e semplici da fare, poi non sporcano e sono velocissimi. Buoni i tuoi con il pesto.
    Ciao.

    1. Grazie mille, Annalisa! Io, ora che li ho scoperti, non li mollo.. devo provare anche l’opzione congelamento, per averli pronti anche last-minute (ma quello vero)!
      A presto

      Giulia

    1. Io non li ho mai fatti con la farina di semola, ma ho visto in giro per il web altre blogger che li hanno provati con successo, quindi direi proprio che si può fare.

      A presto,
      Giulia

      2016-11-30 15:22 GMT+01:00 Disqus :

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