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Michela's Gnocchetti Cimbri with Leeks, Pancetta, and Cauliflower

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Michela's Gnocchetti Cimbri: Slicing the leeks

Gnocchetti Cimbri: Slice the leeks

Gnocchetti Cimbri: Slice the leeks

© Kyle Phillips Licensed to About.com
To serve 4 you'll need:

For the Gnocchetti
  • 2 cups and 1 tablespoon (250 g) unbleached all purpose flour
  • An egg
  • 2 tablespoons olive oil
  • 2/3 cup wild fennel or cumin infusion (instructions below)
  • A pinch each salt and nutmeg
To make the infusion, steep a handful of wild fennel fronds or 3 tablespoons fennel or cumin seeds in a pint of boiling water. Filter when cool, and use the remainder in other dishes that will benefit from the flavor.

For the Sauce
  • A 1 2/3 pound (750 g) cauliflower
  • The white parts of 2 leeks
  • 3 slices of lemon zest (just the yellow part)
  • About a quarter of an apple
  • Olive oil
  • 1/4 pound (100 g) pancetta stufata or lightly smoked ham
  • A bay leaf
  • Freshly grated smoked ricotta, or the grating cheese of choice
Michela began by setting a large pot of water to boil. Next, she combined the ingredients for the gnocchetti in a deep bowl and mixed them for 3-5 minutes or so to obtain a batter. She let it rest while seeing to the sauce.

Note: Michela was preparing gnocchetti for 8, so the ingredients in these photos are doubled.

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