Minestrone with pan-seared rice gnocchi and EVO oil

Ingredients:
  • Swiss chard g 100
  • Celery no. 1 stalk
  • Carrot no. 1
  • Zucchini no. 1
  • Spring onion no. 1
  • Mixed vegetables for minestrone g 300
  • Vegetable broth Lt 1
  • Rice gnocchi g 250
  • Extra virgin olive oil g 50
  • Salt to taste
  • Black pepper to taste
  • Fresh herbs to taste

  • For homemade rice gnocchi:

  • Rice flour g 200
  • Lukewarm water to taste
Procedure:

For the rice gnocchi, knead the rice flour with lukewarm water until the mixture is soft and smooth. Let rest, then shape into gnocchi.

Dice the vegetables into small brunoise and sauté the spring onion, celery, and carrot in extra virgin olive oil. Add the zucchini, Swiss chard, and the other vegetables, pour in the vegetable broth, and simmer slowly until you have a light and flavorful minestrone.

Blanch the rice gnocchi and pan-fry them on a hot griddle with a drizzle of extra virgin olive oil until golden and slightly crispy.

Ladle the minestrone into bowls, add the pan-seared gnocchi, and finish with fresh herbs, black pepper, and a drizzle of extra virgin olive oil.

Oil and Flavor: Perfect Pairings for Your Recipes

It pairs perfectly with a Monocultivar Coratina PDO Terre di Bari extra virgin olive oil, which is structured and persistent, capable of adding depth and character to the dish.