Pastagnocchi Recipe

Name: Cardinales PASTAGNOCCHI Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 1 cup Potatoes (russet or Yukon gold); 1 large Egg; 2 cups Seasonal mushrooms (e.g., chanterelles, porcini); 2 tbs Olive oil; 2 tsp Garlic (minced); 1 tsp Salt; 0.5 tsp Black pepper; 0.5 cups Pine nuts; 1 clove Garlic; 0.5 cups Parmesan cheese (grated); 0.5 cups Olive oil; 1 tbs Lemon juice; to taste Salt; 0.5 cups Pecorino cheese (shaved); to taste Fresh herbs (e.g., parsley or chives)

Inspired by Cardinale

Time1h 30m

Serves4

seasonal mushrooms, pesto bianco, pecorino tartufo

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Ingredients

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Pasta

2 cups 00 bread flour

1 cup Potatoes (russet or Yukon gold)

1 large Egg

Mushroom Filling

2 cups Seasonal mushrooms (e.g., chanterelles, porcini)

2 tbs olive oil

2 tsp Garlic (minced)

1 tsp Celtic sea salt

1/2 tsp black pepper

Pesto Bianco

1/2 cups Pine nuts

1 clove Garlic

1/2 cups Parmesan cheese (grated)

1/2 cups olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Garnish

1/2 cups Pecorino cheese (shaved)

to taste Fresh herbs (e.g., parsley or chives)

Method

Pasta Preparation

Make the Dough

Boil the potatoes until tender. Peel and mash them. In a bowl, combine the mashed potatoes, flour, and egg. Knead until smooth, then shape into a ball and wrap in plastic wrap. Let it rest for 30 minutes.

Mushroom Filling

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped seasonal mushrooms, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated. Let it cool.

Pesto Bianco

Prepare the Pesto

In a food processor, combine pine nuts, garlic, Parmesan, and lemon juice. While processing, slowly drizzle in olive oil until smooth. Season with salt to taste.

Assembly

Shape the Pastagnocchi

Roll the dough into small pieces, flatten them, and place a small amount of mushroom filling in the center. Fold over and seal the edges. Cook in boiling salted water for 3-4 minutes or until they float.

Serve

Drain the pastagnocchi and toss with pesto bianco. Plate and garnish with shaved pecorino cheese and fresh herbs.