Chef De Luca’s Recipe: Burrata-Filled Bread Gnocchi
Italian chef Rosario De Luca shares his innovative recipe of gnocchi made from stale bread for a waste-free cuisine, respecting the circular cooking philosophy. Gnocchi is an Italian delicacy usually made with potatoes, but the Rome-native chef is experimenting with this new version made with at least 3-day-old bread. Season with fresh tomato sauce made from scratch and top it with fresh burrata for an amazing taste.
You can taste chef De Luca’s specialties at the famous Cacciani restaurant in Frascati, close to Rome, and in other restaurants he works as consultant for.
Ingredients
- 500 gr (1.1 pound, 17.6 oz) stale bread (at least 3-day-old bread)
- 125 gr (4.5 oz) flour 00
- 125 gr (4.5 oz) semolina flour, re-grounded
- 2 eggs
- 20 gr (0.7 oz) extra virgin olive oil
- salt and pepper to taste
For the Fresh Tomato Sauce
- 500 gr (1.1 pounds, 17.6 oz) Pachino tomatoes
- Extra Virgin Olive Oil as needed
- salt and a pinch of black pepper
Directions
Soak the bread in warm milk. Leave it for a few minutes and then squeeze it well.
While the bread is still warm, add flour and mix until the dough becomes rather thick and compact. Refrigerate for one hour. Cut the dough in stripes that look like grissini (or long fingers).
Cut the stripes into little cubes (the size depends on your taste). Fill every cube with a pinch of burrata. Close each one of them, forming a squared ball (gnocco shape).
Prepare the fresh tomato sauce. Warm the extra virgin olive oil in a pan. Sauté the tomatoes in a pan, adding a pinch of black pepper and salt to taste.
Put the gnocchi in salted boiling water.
Once the gnocchi come to the top, take them out of the water. Put them in the pan with the fresh tomato sauce and blend for a creamy consistency. Top the dish with fresh burrata before serving.
Conclusion
Chef De Luca’s recipe for burrata-filled bread gnocchi is a unique and innovative take on the traditional Italian dish. By using stale bread and fresh burrata, he demonstrates his commitment to waste-free and circular cooking philosophy. The process of making the gnocchi is simple, but the end result is a delicious and creamy dish that is sure to impress.
The fresh tomato sauce adds a burst of flavor that complements the gnocchi perfectly. Whether you try this recipe at Chef De Luca’s famous Cacciani restaurant in Frascati or make it at home, it’s a must-try for anyone who loves Italian cuisine.
FAQ
Can I Use Fresh Bread Instead of Stale Bread for This Recipe?
It’s best to use stale bread for this recipe as it helps to create the right texture for the gnocchi. If you only have fresh bread, you can try to dry it out in the oven or on the counter for a few days before using it.
Can I Substitute the Burrata with Another Type of Cheese?
Burrata is a key ingredient in this recipe and provides a unique creaminess to the gnocchi. If you can’t find burrata, you can try using fresh mozzarella or another soft, creamy cheese as a substitute.
Can I Freeze the Gnocchi?
Yes, you can freeze the uncooked gnocchi for up to a month. Simply place them on a baking sheet in the freezer until they are firm, then transfer them to a resealable freezer bag. To cook the frozen gnocchi, simply add them directly to boiling water and cook for an extra minute or two.