Best Gnocchetti Sardi With Wild Boar Recipes

Sardinian Gnocchi image

Provided by Giada De Laurentiis

Time 1h30m

Yield about 1 pound

Number Of Ingredients 4

1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

Gnocchetti Sardi with Wild Boar image

Provided by Raffaele Solinas

Yield Makes 6 servings

Number Of Ingredients 13

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 stalks celery, finely diced
2 medium carrots, finely diced
1 medium onion, finely diced
4 cloves garlic, chopped
4 bay leaves
1 pound wild boar leg or lean shoulder meat, finely diced
8 juniper berries, cracked
3 cups full-bodied red wine, such as Sardinian Cannonau
One 28-ounce can peeled whole tomatoes, drained and chopped
1 pound gnocchetti Sardi (see Tips, below)
Chopped fresh parsley and basil for garnish
1 cup (2 ounces) aged pecorino cheese, grated

Steps:

In large heavy pot over high heat, heat oil. Add celery, carrots, onion, garlic, and bay leaves. Cook, stirring occasionally, until golden and caramelized, about 8 minutes.
Add wild boar, juniper berries, and wine and stir to combine. Cook until all liquid evaporates, about 20 minutes. Stir in tomatoes and 2 cups water and reduce heat to low. Season with salt and freshly ground pepper. Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.
Cook gnocchetti Sardi in large pot boiling salted water until just tender but still firm to bite, about 20 minutes. Drain pasta and add to stew. Cook over high heat until heated through, 2-3 minutes. Stir in fresh herbs. Sprinkle with pecorino cheese before serving.