Ricotta gnocchi recipe from of 23-06-2016 [Updated on 23-06-2016]
The Ricotta Gnocchi they are very easy to make and thanks to their delicate flavor they lend themselves to many condiments. I had already tried them some time ago, adding the beetroot to the mixture, I fell in love with that fuchsia color, but to meet the tastes of my puppy and above all Ivano, I tried this neutral variant to be seasoned like the classic potato gnocchi with a simple tomato sauce. Although gnocchi are a Sunday lunchtime must, these without potatoes, being so quick to make, they can also be prepared during the week for a tasty lunch. This morning I woke up with the wrong moon, it will be the dark sky, it will be that lately I have too many thoughts on my mind, it will be that I desperately dream of going to sea, but today is not the day. It will pass, but in the meantime I leave you to the recipe of the day, basins: *
How to make ricotta gnocchi
Put the ricotta in a bowl, add Parmesan, flour, egg, nutmeg and salt, and start kneading
Knead until you get a homogeneous dough. Then on a floured pastry board, form some cords with the dough and cut them into pieces of about 2 cm.
As they are ready, place the gnocchi on a floured surface and give them the characteristic shape, hollowing them out with your finger and at the same time pressing on the prongs of a fork.
Your ricotta gnocchi are ready to be cooked and seasoned to taste. I opted for a fresh cherry tomato sauce.
Cook the gnocchi in abundant salted water and, as soon as they rise to the surface, lift them with a slotted spoon.
Wash the tomatoes and dry them quickly in a pan with garlic, oil and basil.
Pour the gnocchi into the pan with the sauce.
Add a few flakes of provolone or parmesan, serve and serve.